Preheat the oven to 205°C/400°F and line a baking tray with baking paper.

Trim the raw Brussels sprouts, and cut them in half lengthwise.

Wash them under cold water, drain well and pat dry.

Put them in a mixing bowl with the olive oil, chilli flakes, and dried oregano, season with salt and pepper, and toss to coat.

Add the brussels sprouts mix to your lined baking tray and spread them apart evenly - do not overcrowd them on the pan.

Roast in the hot oven for 20-30 minutes, ONLY opening the oven door to check on them after 10-15 minutes. Roast the sprouts until tender and browned.

In the meantime, thinly slice your dried tomatoes; if you are using the ones in the oil, drain them first and rinse them under cold water, and pat dry. Reserve a tablespoon or two for a garnish.

Either whisk your vinaigrette ingredients together in a small bowl or add them to a glass jar and shake well to emulsify.

When your sprouts are done, take them out of the oven and place them in a bowl while still piping hot. Add the dried tomato strips and most of the feta, pour over the vinaigrette and toss together to combine. Doing this while the sprouts are hot allows them to absorb the flavours of the zingy lemon dressing and for the feta to melt slightly melt into them.

Arrange your roasted Brussels in a salad bowl, scatter the extra crumbled feta, reserved sun-dried tomato strips and the oregano sprigs on top, and then serve. If you want to be extra naughty, drizzle with some honey.