I’m fond of recipes that need little attention and this is definitely one of those.
Just roast a few veggies, mix it with a pack of pre-cooked puy lentils (or cook your own for extra earth-saving kudos points), dress and top with baked feta.
Almost any veggies work, I used what was in my fridge so just go with whatever is available. The quantities are really flexible also.

Ingredients to feed 2:
1 large courgette, thickly sliced
2 carrots, peeled & sliced
1 small aubergine, cubed
1/2 bag of radishes, halved
1 red onion, roughly chopped
leaves from a sprig of rosemary, finely chopped (replace with dried herbs if not available)
leaves from a couple of sprigs of thyme (dried also ok)
2 cloves of garlic, crushed
1 pouch of cooked puy lentils (250g)
1 block of feta
a pinch of chilli flakes
rapeseed oil for roasting
good quality olive oil for drizzling
balsamic vinegar for dressing (actual balsamic vinegar not the glaze)
sea salt and black pepper to season

Method:
Preheat the oven to 180 degrees C.
Pop all of the veggies (leave the garlic for now) and herbs on a roasting tray, season well with salt and pepper, drizzle with rapeseed oil and roast for 30 minutes.
Put the feta on a sheet of tin foil, drizzle generously with olive oil, season with black pepper and a good pinch of chilli flakes. Wrap the tin foil around the feta so it forms a parcel and pop it in the oven for 15-20 minutes.
Take the veggies out of the oven, crush the garlic over them, stir and return for 15 minutes until the feta has cooked. Obviously try and not burn the veg, cooking times will vary dependant on how thickly/thinly you chopped things.
Take everything out of the oven.
Stir the lentils into the baking tray with the veg, season really well with sea salt and black pepper and drizzle over lots of good quality olive oil plus 1-2 tablespoons of balsamic vinegar.
Divide the lentil/veg mix between two plates and top with half of the feta.