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Prepare aubergine.
Prepare courgette.
You need to prepare red pepper.
You need cherry tomato.
You need grains (I've cheated and used pre-cooked).
Use feta.
Provide olive oil.
You need dried oregano.
Use Juice of 1 lemon.
You need pine nuts.
You need Salt and pepper.

Stir through the chopped herbs and feta. Divide between four plates, then drizzle with the yogurt dressing and sprinkle over the pomegranate seeds. Ancient grains plus vegetables, feta and almonds equals a feel-good - and meat-free - Monday dinner. Feta Pasta Salad - roasted vegtables - veggie dinners - woman&home.

Heat the oven at 180.
Cut the aubergine, courgette and red pepper. Toss with the olive oil, salt, pepper and oregano. Spread the vegetables out on a tray and roast for 20 minutes.
Remove the vegetables, add the cherry tomatoes and gently toss everything together. Return the tray to the oven for 15 minutes.
After 15 minutes add the grains and lemon juice and gently mix them in with the vegetables. Then sprinkle the feta and pine nuts on top and return to the oven for 5 minutes.

There's a lovely Mediterranean feel to this pasta salad thanks to the inclusion of feta, roasted red peppers and black olives that combine to bring out a summery taste. You can roast whatever vegetables you like, the ones listed here are just a suggestion to get you started. Spread tomatoes evenly over the vegetables, and sprinkle with feta cheese. Roll out the puff pastry on a floured surface, and place over vegetables. Combine roasted Mediterranean veg, salted feta and crispy, flaky pastry in this wonderfully moreish, easy vegetable tart recipe.

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