Preheat the grill to high.

Slice your leeks into half moons about 2cm thick. Slice your garlic. Separate the stalks and leaves of your green herbs and roughly chop. Roughly chop your baby spinach.

Heat the olive oil in a wide, flameproof, lidded casserole over a medium heat.

Add the leeks, garlic and some seasoning, and cook gently with the lid on for 10 mins, stirring occasionally.

Add the cumin and oregano and cook for a further 2 mins before adding the herb stalks.

Add the spinach in batches and stir into the mixture until wilted (about 5 mins) then add half the herb leaves, reserving the rest for garnish.

Add the chickpeas and toss through the green vegetable mixture. Crumble over the feta and transfer to the grill for a few minutes until the feta is just melted and starting to brown.

To serve, scatter over the remaining fresh herb leaves, add the lemon juice and drizzle over the chilli oil.