Here is a roasting tray of food that’s totally fuss-free, requires little attention other than assembly and is both tasty and nutritious.
I hereby present you with the badly named ‘baked feta, chickpeas & tasty veg’ recipe.
It goes a little bit like this:
1. throw everything on a baking tray
2. forget about it for 20-30 minutes
3. grab some good bread and eat it

Nutritionally, it’s a good shout given that it contains a good dose of protein plus 3 veggies. Generally, this is what I look for in each meal I have. Tick those boxes and you’ll be fuller for longer (thank you protein) and benefit from a good dose of vitamins and minerals (thank you veggies).

Ingredients to feed 4:
2x blocks of feta cheese
 400g of cherry tomatoes, ideally some different coloured ones
 1 large tomato, chopped into wedges
 1 tin of chickpeas, drained
1 jar of flame-roasted peppers (sometimes called chargrilled peppers, check the brand Odysea), torn into strips
3 cloves of garlic , crushed
zest of 1/2 unwaxed lemon
 1 teaspoon of dried oregano
 a bunch of fresh basil
 olive oil 
sea salt  & black pepper  to season
bread or pita bread to serve

Method:
Preheat the oven to 190 degrees C.
Pop all of the veggies, chickpeas, oregano, garlic & lemon zest on a large roasting tray. Season well with sea salt and black pepper and drizzle with a generous amount of olive oil.
Stir to combine.
Nestle the feta on top, drizzle with olive oil and sprinkle over some more oregano.
Put it in the oven and forget about it for 20-30 minutes.
When it is ready, the feta should be starting to go golden and the tomatoes should be soft.
Cut each block of feta in half.
Divide everything between 4 plates and top with a generous handful of torn fresh basil.
Serve with bread or pita bread.