Heat the oven to 200C/180C fan/gas 6. Tip the cherry tomatoes and beans into a baking dish. Scatter with the oregano, paprika and garlic and drizzle with 2 tbsp oil. Season and toss to coat the beans in the garlicky oil.

Nestle the feta in the middle of the dish, top with a pinch of chilli flakes, lemon zest and a drizzle of oil. Squeeze the lemon juice over the beans and tomatoes.

Bake for 25-30 mins until the feta is tender and golden brown. Serve with toasted sourdough for scooping.