Preheat the oven to 210C/190C Fan/Gas 7.
Place the sweet potato, red peppers and spring onions into a bowl and season with some salt and pepper. Toss in the olive oil along with the thyme, chilli flakes, lemon juice and rind.
Place on a large baking tray or ovenproof dish and roast for 15 minutes, or until the vegetables are just cooked and slightly charred.
Remove from the oven stir in the peas, top with the chunks of Feta and return to the oven and cook for a further 5 minutes.
Serve immediately: delicious with bread, roast meats, or simply on its own.
TIP: You can replace the Feta with vegan Feta and top with toasted pine nuts.
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