100g tomatoes, roughly chopped
2 baby cucumbers, peeled, cut in half and seeds removed
30g Spanish onion, cut into 1cm wedges, soaked in red wine vinegar
7 Moroccan sundried olives, crushed and stones removed
5 pickled hot chillies
10ml red wine vinegar
20ml extra virgin olive oil, plus extra to serve
60g feta (use barrel-aged feta if you can get it)
3 caperberries, cut in half through the stalk
1 teaspoon dried Greek oregano
1 lemon cheek, to serve

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1.Put the tomatoes, cucumbers, onion, olives and chillies in a bowl and dress with the vinegar, oil and plenty of salt flakes.
2.Arrange in a large salad bowl, place the cheese on top of the salad and garnish with caperberries.
3.Give the whole thing a good dash of olive oil, sprinkle with oregano and serve with the lemon cheek – it’s all about the dressing so be generous.

Recipes & food styling Sean Connolly / Photography Jamie Bowering

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