Heat the oven to 200°C.

Zest the lemon, juice ½ the lemon and grate the garlic into a bowl. Add the olive oil, dried oregano, harissa and a pinch of salt and pepper. Whisk together to combine.

Halve the cherry tomatoes and dice the aubergine into 2cm pieces. Add the veggies to a baking tray then drizzle with a little olive oil and season with salt and pepper. Mix together to coat then slide into the oven to roast for 15 mins.

Meanwhile, finely slice the red onion and add to a bowl along with the remaining lemon juice. Season with salt then set aside to lightly pickle.

Drain and rinse the lentils. Add the lentils, gnocchi and olives to the pan with the par-roasted veggies then pour over the prepared harissa dressing. Give everything a good mix then return to the oven for another 10 mins. Crumble over the feta then return to the oven for a final 5 mins until the feta is softened and slightly charred.

Divide between bowls then top with the fresh herbs, pickled onions and a drizzle of olive oil.