Toast the Walnuts: Place the roughly chopped walnuts in a dry large frying pan over a medium-low heat. Toast gently for 5-7 minutes, stirring occasionally, until you can smell their nutty aroma and they begin to turn a slightly deeper golden brown. Be careful not to burn them! Once toasted, transfer them to a bowl and set aside. This step enhances their flavour and crunch considerably.

Sauté the Aromatics: Add 2 tablespoons of olive oil to the same frying pan over a medium heat. Once the oil shimmers, add the thinly sliced red onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion softens and turns translucent, releasing a sweet, mellow scent.

Add Peppers and Garlic: Introduce the diced red and yellow bell peppers to the pan. Cook for another 5 minutes, allowing them to soften slightly but still retain a bit of their bite and vibrant colour. Then, add the minced garlic and dried oregano and thyme. Stir well and cook for just 1 minute more, until the garlic becomes fragrant and you can smell the herbs blooming in the pan. Avoid browning the garlic.

Introduce Tomatoes and Season: Add the halved cherry tomatoes to the pan. Cook for 3-4 minutes, stirring gently, until they start to soften and release their juices, creating a lovely, slightly jammy texture. Season generously with freshly ground black pepper. Remember that feta is salty, so hold off on adding salt until the very end if needed. If you're using chilli flakes, add them now for a subtle warmth.

Combine and Warm Through: Turn off the heat. Add the crumbled feta cheese and about two-thirds of the toasted walnuts to the pan. Gently fold everything together until the feta is just warmed through and starting to melt ever so slightly into the vegetables, creating little pockets of creaminess. You’ll notice the mixture becoming more cohesive and fragrant.

Finish and Serve: Transfer the Walnuts & Feta mixture to a serving dish. Drizzle with a little extra olive oil, scatter the remaining toasted walnuts over the top, and sprinkle with the fresh parsley and mint. Finally, grate over the lemon zest and squeeze the juice of half a lemon over the entire dish. The bright, fresh citrus really lifts all the flavours, making the colours pop and inviting you to dig in!