Greek Spinach & Feta Wrap with Roasted Vegetables

Step 1: Preheat the oven to 200°C. Cut the aubergine into 1cm cubes and dice the red bell pepper and red onion into similar-sized pieces.

Step 2: In a large bowl, toss the aubergine, pepper, and onion with 35ml of olive oil, minced garlic, dried oregano, sea salt, and black pepper.

Step 3: Spread the vegetables on a baking tray in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and tender.

Step 4: While the vegetables roast, heat the remaining 15ml of olive oil in a frying pan over medium heat. Add the fresh spinach and cook for 2-3 minutes, stirring occasionally, until wilted. Season with a pinch of sea salt.

Step 5: In a small bowl, combine the crumbled feta with the lemon juice and mix gently.

Step 6: Warm the wholemeal wraps according to packet instructions.

Step 7: Lay each wrap flat and divide the wilted spinach between them.

Step 8: Top each wrap with the roasted vegetables and feta mixture.

Step 9: Roll up tightly, cut in half diagonally, and serve immediately.