Baked Greek Cheese & Harissa Farfalle

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and cut your red onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into chunks

Chop your cherry tomatoes in half

Add the onion petals, chopped garlic, chopped pepper and halved cherry tomatoes to an oven-proof dish

Add your dried thyme with a drizzle of olive oil and a pinch of pepper

Give everything a good mix up, then nestle your Greek cheese in the centre of the vegetables

Put the dish in the oven and cook for 18-20 min or until the veg are tender and roasted

Boil a kettle

Cut your cucumber in half lengthways, then slice finely

Wash your salad, then pat it dry with kitchen paper

Combine your white wine vinegar with a drizzle of olive oil in a large bowl and a small pinch of pepper - this is your dressing

Add the sliced cucumber and salad to the bowl with the dressing and toss – this is your dressed salad

Add your farfalle to a pot of boiled water and bring to the boil over a high heat

Cook the farfalle for 7-9 min or until cooked with a slight bite

Once done, drain the farfalle, reserving 150ml [225ml] [300ml] starchy pasta water

Wash your spinach and pat dry with kitchen paper

Combine your harissa paste (can't handle the heat? Go easy!) and vegetable stock mix with the reserved starchy pasta water – this is your harissa stock

Once the vegetables are roasted, add the harissa stock and give everything a good mix up until well combined

Top with the cooked farfalle and spinach and return the dish to the oven for 3-5 min or until the spinach has wilted

Once the spinach has wilted, remove the dish from the oven, season with a small pinch of salt and mix until fully combined – this is your baked Greek cheese & harissa farfalle