Rainbow Veg Loaded Feta Fries

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

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and chop your red onion[s] into bite-sized pieces

Top, tail and chop your courgette[s] into batons

Chop your potatoes (skins on) into wedges

Add the pepper strips and chopped onion to a tray with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for an initial 15-20 min until the veg has softened

Meanwhile, add the potato wedges and courgette batons to a separate tray (or two!) with your dried oregano, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt

Give it a good mix up and put the tray[s] in the oven for 20-25 min or until cooked through and crisp

Whilst everything is cooking, boil half a kettle

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water

Add your tomato paste and balsamic vinegar and give it a good mix up – this is your tomato stock

Chop your cherry tomatoes in half

Once the pepper and onion have softened, remove the tray from the oven and add the halved cherry tomatoes and tomato stock

Give everything a good mix up and return the tray to the oven for a further 5-8 min – this is your roasted rainbow veg

Once everything is cooked, push the wedges and courgette batons into a pile per person on the baking tray[s]

Top each pile with the roasted rainbow veg and any remaining tomato juices from the tray, then crumble over your feta

Return the tray[s] to the oven for 5-8 min or until the cheese has melted a little and is starting to brown

Once done, set aside for a few min to cool slightly – these are your rainbow veg loaded feta fries

Meanwhile, wash your salad, then pat it dry with kitchen paper