Greek feta traybake
Meals
Make this Greek-roused traybake with feta, olives, pitta bread and tomatoes for a simple midweek dinner, then utilize the extras for lunch the following day
Cooking Ingredients
2 pitta breads
3 tsp olive oil
1 tsp dried oregano
1 red onion, cut into slim wedges
400g can spread beans, depleted and washed
2 courgettes, split lengthways and cut on a point
100g cherry tomatoes on the plant
20g Kalamata olives, pitted and split
100g feta, cut into reduced down lumps
1 lemon, cut into wedges
Cooking Direction
Stage 1
Heat the broiler to 220C/200C fan/gas 7. Cut or tear the pitta breads into lumps or triangles and put on an enormous baking plate. Sprinkle north of 1 tsp oil and dissipate over a portion of the oregano and some dark pepper, then, at that point, throw to join. Organize the pitta pieces in a solitary layer and prepare for 10 mins until brilliant and crunchy.
Stage 2
Eliminate the pitta chips from the plate, then add the onion wedges, beans and courgettes. Cover with the excess oil and oregano, season and meal for 10 mins.
Stage 3
Throw in the tomatoes and olives, then dissipate the feta over the top. Broil for one more 10 mins, until the veg is delicate and the feta is beginning to become brilliant. Disperse the pitta chips over the top or around the side of the plate, and crush over the lemon wedges prior to serving a portion of the traybake. Leave the remainder of the traybake to cool for use in the lunchboxes, see tip underneath.