Roasted Vegetable and Butter Bean Traybake

Ingredients

• 2 cans (15 oz each) butter beans, drained
• 1 fennel bulb, sliced
• 2 zucchini, in half moons
• 2 cups cherry tomatoes
• 4 garlic cloves, smashed
• 3 tbsp olive oil, 1 tsp dried oregano
• 6 oz block feta
• 1/2 cup pumpkin seeds
• Lemon and basil to finish

Method

1. 1Heat the oven to 425°F. Toss the beans and vegetables with the oil, oregano, garlic, salt, and pepper on a large tray.
2. 2Nestle the feta block into the center.
3. 3Roast 30 minutes until the tomatoes burst and the feta browns.
4. 4Break the feta through the tray, add the pumpkin seeds, lemon juice, and torn basil.