Imagine all the vibrant flavours of a Greek salad, transformed into a warm, comforting meal that practically cooks itself! This low-effort traybake is bursting with the goodness of lentils, aubergine, and tomatoes, making it a delicious and healthy choice for any day of the week. The oven does most of the work, leaving you free to relax!
cooked
Preheat your oven to 200°C. Zest the whole lemon, then juice half of it. Grate the garlic into a bowl. Add 3 tablespoons of extra virgin olive oil, dried oregano, harissa, and a pinch of salt and black pepper. Whisk everything together until well combined.
Halve the cherry tomatoes and dice the aubergine into 2cm pieces. Place them onto a baking tray. Drizzle with a little extra virgin olive oil and season with salt and black pepper. Mix well to coat the vegetables, then slide the tray into the preheated oven to roast for 15 minutes.
While the vegetables are roasting, finely slice the red onion. Place the sliced onion into a bowl with the remaining lemon juice. Season with a pinch of salt, then set aside to lightly pickle.
Drain and rinse the cooked lentils. After the vegetables have roasted for 15 minutes, remove the tray from the oven. Add the drained lentils, gnocchi, and mixed olives to the tray with the par-roasted vegetables. Pour the prepared harissa dressing over everything. Give it a good mix to ensure all ingredients are coated, then return the tray to the oven for another 10 minutes.
After 10 minutes, remove the tray from the oven. Crumble the feta cheese evenly over the ingredients. Return the tray to the oven for a final 5 minutes, or until the feta is softened and slightly charred.
Finely chop the fresh parsley and fresh mint. Divide the traybake between serving bowls. Top each serving with the fresh herbs, the pickled red onions, and a final drizzle of extra virgin olive oil.
For an extra layer of flavour, you can marinate the diced aubergine in a little olive oil and a pinch of dried oregano for 15 minutes before roasting.
If you prefer a spicier kick, add a little extra harissa to the dressing or a pinch of chilli flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.