Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/425 degrees Fahrenheit/Gas 7.

In a large, deep baking pan, toss the potatoes with half of the olive oil until well coated. Roast in the preheated oven for 20 minutes, then add the cauliflower and garlic. Season the vegetables well with salt and pepper and stir to make sure they are well coated in oil. Continue roasting for another 20–25 minutes, until the potatoes are cooked through and the cauliflower is starting to color.

In a bowl, mix the remaining olive oil with the lemon zest and juice, add the dill and set aside.

Put a frying pan/skillet over a medium-high heat, then add the cavolo nero with a few tablespoons of water and cook until just softened. Transfer to a colander to drain any excess water.

Arrange the cavolo nero on a platter and top with the roasted potatoes and cauliflower. Finish with the spring onions and feta cheese, drizzle with the lemon-dill dressing and sprinkle with dried chilli flakes, if using. Serve warm.