Preheat your oven to 200°C (180°C fan). While it heats, line a large baking tray with baking parchment. You'll hear the paper crinkle as you press it flat — that sound means it's ready to catch any sticky bits from the feta later.

Tumble the drained chickpeas onto the tray along with the diced peppers and red onion wedges. Drizzle over 2 tablespoons of olive oil, then sprinkle on the smoked paprika, cumin, chilli flakes if using, and a good pinch of salt and pepper. Use your hands to toss everything together — you'll feel the rough texture of the chickpea skins and the slickness of the oil coating your fingers. Spread into a single, even layer.

Roast for 15 minutes, then pull the tray out. The vegetables should have softened slightly and the chickpeas will look a shade darker, with the paprika giving everything a warm, rusty hue. The kitchen will smell earthy and smoky at this point.

Scatter the feta cubes over the roasted vegetables, nestling them into the gaps. Return the tray to the oven for another 8–10 minutes. The feta will turn pale gold at the edges and begin to soften — you'll see it lose its rigid shape, and when you gently nudge a cube with a spatula, it should give slightly rather than hold firm.

While the tray finishes roasting, make the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the lemon juice, and the balsamic vinegar. The mixture will look slightly emulsified and smell sharp and fruity. Season with a tiny pinch of salt.

Remove the tray from the oven and let it rest for 5 minutes. You'll see the feta has softened into creamy, golden-edged pillows, and the chickpeas have crisped up with a slight chew. The peppers will have caramelised in spots — they should look wrinkled and sticky.

Transfer the warm roasted mixture to a large mixing bowl. Pour over the dressing and scatter in the chopped parsley and mint. Toss gently with a large spoon — you want the herbs to wilt slightly from the residual heat, releasing their fragrance. The mint will smell bright and fresh against the smoky vegetables.

Taste and adjust seasoning — you might want an extra squeeze of lemon or a crack more black pepper. Serve warm, at room temperature, or cold from the fridge. The texture changes beautifully at each stage.