Fetta, green beans and almond salad

Fetta, green beans and almond salad

100g Bag rocket salad or mixed leaves

1 punnet of cherry tomatoes

100g French beans

200g feta cheese

50g pitted black olives

30g pumpkin seeds

1 medium red onion

50g blanched almonds, roughly chopped


2 tbsp. balsamic vinegar

6 tbsp. extra virgin olive oil

Pinch of dried oregano

1 garlic clove, crushed

Salt and pepper

Start by slow roasting the tomatoes, this will intensify their flavour. Heat your oven to 200C. Half the tomatoes, place cut side up on a baking tray and season with salt and pepper. When the oven reaches the desired temperature, put in the tomatoes and turn the oven off. After 1 hour they will be slightly shrivelled and full of flavour.

Top and tail the French beans and plunge into boiling salted water for 3 minutes. Drain and cool under a cold tap.

Crumble the fetta, making sure to drain off any salted water.

Heat the pumpkin seeds in a dry frying pan until they start to pop. Don't, whatever you do, turn your back on them - they'll burn!

To make the dressing, whisk all the ingredients together.

Toss all the salad ingredients together with the dressing and serve immediately.