Baked Feta with Roast Veg & Pitta Breads

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Roughly chop the vine tomatoes and scoop into a large roasting tin. Halve the red and green peppers and scoop out the seeds and white pith. Roughly chop them and add to the tin. Trim the ends off the courgettes, then slice them into 1cm-thick rounds. Add to the roasting tin. Pour over 2 tbsp olive oil and season with a good pinch of salt and pepper. Toss the veg till evenly coated, then slide into the oven. Roast the veg for 25 mins.

2. Meanwhile, peel and crush or finely grate the garlic clove. Finely grate the lemon zest. Unwrap the blocks of feta, and slice each one in half to make 4 rectangles.

3. When the veg have roasted for 25 mins, remove the roasting tin from the oven. Stir the garlic and lemon zest into the veg. Made 4 spaces in the veg and add the blocks of feta. Return the tin to the oven for a further 15-20 mins till the feta is golden brown.

4. Pick the oregano leaves off their stems and roughly chop. When the veg and feta are nearly ready, warm the pitta breads in your toaster, or pop then on the shelf under the roasting tin for 2-3 mins. Place the warm pitta breads on a plate and cover with a clean tea towel to keep warm.

5. Tip the rocket leaves into a bowl and squeeze over the juice from ½ the lemon. Toss to lightly coat the rocket.

6. Divide the cooked feta and veg between warm, shallow bowls. Scatter over the oregano leaves and some of the lemony rocket. Serve with the warm pitta breads and wedges of the remaining lemon half on the side.

7. Love Your Leftovers
The cooked feta and roast veg will keep for up to 3 days in the fridge and are best eaten cold as a salad.