1. Set oven to 220ºC.
Trim carrots and wedge onion, halve cherry tomatoes. Toss on a lined oven tray with 1 tsp dried oregano, 1 tbsp oil, salt and pepper. Roast for 10 minutes.

2. Add almonds to food processor (see notes) along with thyme leaves, 2 tbsp oil, salt and pepper. Pulse until it reaches a crumb consistency.

3. Trim and halve beans. Toss with 1 tsp oil and season with salt and pepper. Toss beans through vegetables on oven tray.

4. Coat mushrooms with oil, salt and pepper. Arrange on tray and top with even amounts of feta and crumb. Return tray to oven to cook for 10-15 minutes, or until cooked through.

5. Toss vegetables with spinach & rocket leaves. Drizzle with olive oil (or oil from feta). Crumble over any remaining feta and serve with crumbed mushrooms.

Notes:
Roughly chop almonds if you don’t have a food processor.

Add any extra herb, chilli or garlic to the crumb if desired.

Baby carrots 1 bunch
Red onion 1/2
Cherry tomatoes 1 punnet (200g)
Almonds 1 packet (100g)
thyme 1/2 packet
Green beans 1 punnet (250g)
Field mushrooms 6
Marinated feta 1/2 tub (150g)
Spinach & rocket leaves 1/2 bag (60g)

From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano