- 2 pitta breads
- 3 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 red onion, cut into thin wedges
- 400g can butter beans, drained and rinsed
- 2 courgettes, halved lengthways and sliced on an angle
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 100g cherry tomatoes on the vine
- 20g Kalamata olives, pitted and halved
- 100g feta, cut into bite-sized chunks
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 lemon, cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat 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.
Remove 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.
Toss 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.
For the leftover lunchboxesFill 2 toasted and halved pitta breads with the leftover veg, feta and beans and top with a dollop of hummus or yogurt. Serve with salad leaves.