Make this Greek-inspired traybake with feta, olives, pitta bread and tomatoes for an easy midweek meal, then use the leftovers for lunch the next day
Prep:5 mins
Serves 2, plus 2 lunchboxes
2 pitta breads3 tsp olive oil1 tsp dried oregano1 red onion, cut into thin wedges400g can butter beans, drained and rinsed2 courgettes, halved lengthways and sliced on an angle100g cherry tomatoes on the vine20g Kalamata olives, pitted and halved100g feta, cut into bite-sized chunks1 lemon, cut into wedges
STEP 1Heat the oven to 220C/200C fan/gas 7. Cut or tear the pitta breads into chunks or triangles and put on a large baking tray. Drizzle over 1 tsp oil and scatter over half the oregano and some black pepper, then toss to combine. Arrange the pitta pieces in a single layer and bake for 10 mins until golden and crunchy.STEP 2Remove the pitta chips from the tray, then add the onion wedges, beans and courgettes. Coat with the remaining oil and oregano, season and roast for 10 mins.STEP 3Toss in the tomatoes and olives, then scatter the feta over the top. Roast for another 10 mins, until the veg is soft and the feta is starting to turn golden. Scatter the pitta chips over the top or around the side of the tray, and squeeze over the lemon wedges before serving half the traybake. Leave the rest of the traybake to cool for use in the lunchboxes, see tip below.
