Combine feta, carrots, chickpeas, cherry tomatoes and plenty of spices to make this easy traybake, then enjoy with flatbreads to mop up the flavours.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Toss in a little oil, the onion, garlic, spices, carrots, tinned cherry tomatoes and drained chickpeas together in a large roasting tin. Swill out the tomato can with water and pour this over. Season well and stir in a splash of the lemon juice, then roast for 35-40 mins until the carrots are tender and the sauce has reduced.
Step 2
Meanwhile, combine the lemon zest, feta and dill or coriander with the remaining oil and set aside.
Step 3
Season the traybake to taste with salt, pepper and lemon juice, then scatter over the feta mixture and serve with flatbreads (which you can warm in the oven a dry pan or the toaster) for scooping up the carrots and chickpeas.