Saganaki-style prawn and feta traybake

Ingredients

• 3 tbsp olive oil
• 1 red onion, chopped
• 1 large aubergine, cut into 3cm chunks
• 2 x 200g packs baby courgettes, sliced horizontally (or use 2 regular courgettes)
• 4 spring onions, chopped
• 2 fat garlic cloves, crushed
• 5cm piece fresh ginger, chopped into slices
• 1⁄2 tsp pul biber chilli flakes (see Know-how) or regular chilli flakes, or a pinch of paprika
• 2 x 400g tins cherry tomatoes
• 350g jar kalamata olives (or any olives), pitted and drained
• 1 tsp dried oregano
• 20g pack fresh dill, chopped
• 4 fresh mint sprigs, leaves picked and chopped (reserve a few smaller leaves to garnish)
• 2 x 200g packs sustainable, large raw peeled prawns
• 200g barrel-aged feta (see Know-how) or regular feta
• 1-2 tbsp pomegranate molasses (widely available from most supermarkets)
• 1 lemon, cut into wedges to serve (optional)

You’ll also need…

• Hob-safe medium-large shallow roasting tin