Greek salad

SERVES 2

½ head of Romaine lettuce, torn into pieces

10 cherry tomatoes, halved 5cm cucumber, halved and sliced ½ small red onion, thinly sliced

1 small green pepper, cored, deseeded and sliced

10 Kalamata olives, pitted 10 cornichons, sliced 50g feta , crumbled Handful each oregano, mint and coriander leaves 1 tsp sesame seeds 2 tsp sunflower seeds

Sea salt flakes and freshly ground black pepper

FOR THE DRESSING 1 tbsp extra virgin olive oil 1 tbsp lemon juice

1 tbsp red wine vinegar

1 clove of garlic, crushed 1 tsp dried oregano 1 tsp clear honey PLACE the dressing ingredients in a jar, seal with the lid and shake well until combined. Assemble all of the salad ingredients in a bowl then dress liberally before digging in.