Green Greek salad with marinated feta

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1 Green Greek salad with marinated feta 30 MINUTES|SERVES 2-3| EASY| VEGETARIAN

feta 200g block fennel seeds 1 tsp, lightly toasted lemons 2, 1 zested and both juiced dill chopped to make 2 tbsp extra virgin olive oil dried oregano ¼ tsp red onion 1 small, diced podded broad beans 350g (double-podded if you like) cucumber 1/2, halved lengthways and roughly chopped Nocellara green olives a handful, halved and stones removed celery 1 stick, thickly sliced flat-leaf parsley a small pbunch, leaves picked and torn Cos lettuce 1, leaves seperated toasted pitta or flatbread to serve

• Break up the block of feta and put the pieces in a small dish.Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally. • Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss. • Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water.Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together. • Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.

PER SERVING (FOR 2) 623 KCALS FAT 39.7G|SATURATES 16.5G CARBS 25.5G|FIBRE 18.7G PROTEIN 31.5G|SALT 4.4G