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.