Chickpea, Roast Veg & Greek Cheese Pitta Pockets

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

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

Top, tail and slice your courgette[s] into discs

Chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

Drain and rinse your chickpeas

Add the onion petals, tomato wedges, sliced courgette and drained chickpeas to a baking tray (or two!) and sprinkle over your dried oregano and half the chopped garlic (you'll use the rest later!)

Add a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 18-20 min or until the veg is lightly charred and softened – this is your roasted veg

While the veg is cooking, crumble your Greek cheese into rough bite-sized pieces

Combine the remaining chopped garlic (not a big garlic fan? Try using less!) with your mayo in a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] cold water and a generous grind of black pepper – this is your garlic mayo

Add your pitta[s] to a separate baking tray and put the tray in the oven for 3-4 min or until warmed through