Sauté the Aromatics: Heat the olive oil in a large wok or deep frying pan over a medium-high heat. Add the chopped red onion and cook for 4-5 minutes, stirring occasionally, until it has softened and is starting to turn translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Beef: Add the beef mince to the pan. Break it up with a spatula or wooden spoon and spread it out in an even layer. Let it cook without stirring for a few minutes to allow it to brown properly – this is what creates the best flavour, a process known as the Maillard reaction. Continue to cook for 5-7 minutes, stirring and breaking it up, until it's cooked through.

Drain if Necessary: If your mince has released a lot of fat, carefully tilt the pan and spoon it out. I find that this is the easiest way to remove excess liquid without losing any of the browned bits of meat.

Cook the Vegetables: Add the diced red pepper and courgette to the pan with the beef. Stir everything together and cook for 6-8 minutes, until the vegetables are tender but still have a slight bite.

Add Tomatoes and Seasoning: Stir in the halved cherry tomatoes, dried oregano, salt, and black pepper. Cook for another 3-4 minutes, until the tomatoes begin to soften and release their juices, creating a light sauce.

Finish with Fresh Flavours: Remove the pan from the heat. Stir in the halved Kalamata olives and the chopped fresh parsley. Squeeze the lemon juice all over the stir fry and give it one final toss to combine.

Serve: Divide the stir fry among four bowls and top generously with the crumbled feta cheese. Serve immediately.