Preheat oven to 190°C.

Peel and chop the sweet potatoes and courgettes into 2cm cubes. Finely chop the herbs.

Prepare a medium-sized baking tray or cast iron skillet. Scrunch up some parchment paper to help it lay flat on in the pan and push it into the sides of the pan. Drizzle with olive oil and season with salt and pepper and bake in the tray or skillet for 10 mins.

While the potatoes are in the oven, make the batter. Weigh out the chickpea flour and then sieve it over another large bowl through a fine mesh sieve. This is an important step to make sure you don’t end up with a lumpy mix. Mix the chickpea flour, milk, mustard, ½ tbsp salt, and 2 tbsp of olive oil with 600ml of water and plenty of pepper. Whisk well and set aside for the flour to absorb the liquids.

After the sweet potatoes have been in the oven for 10 mins, take them out and pop the courgette cubes into the same pan as the sweet potatoes over the top of them with a little drizzle of olive oil. Season and cook for a further 10-15 mins until the vegetables are soft but not crispy.

Add the herbs to the chickpea batter and mix through. When the vegetables have come out of the oven, sprinkle some vegan feta over it all (if using), give them a toss to mix it through and help create a bit of space between them. Pour over the batter and scatter some more vegan feta over the top, if using.

Bake for 20 -25 mins until set. Stick a toothpick through the middle, it should come out dry. Let it cool for at least 10 mins and enjoy hot or cold.