SERVES 2

Salad

6-8 ripe mixed tomatoes
Fresh mint (related to basil - who knew?! So if you can’t get mint, basil or even parsley will do)
Zest and juice of half a lemon / to taste

Feta - 1 block
1tbsp coriander seeds, crushed
1/2-1tsp chilli flakes, to taste
Pepper
Olive oil
Zest of half a lemon

Preheat the oven to 180c fan/ 190c (I can't quite remember- could go a little hotter to 200 but you’ll need to keep a close eye it doesn’t burn)

Roughly chop and lightly salt the tomatoes and leave to one side

Mix the coriander seed, chilli, pepper in a pestle and mortar. Drizzle a little oil on a baking sheet and put the feta on top, sprinkle with the crushed spices and lemon zest, drizzle with a tiny bit more oil and bung the cheese in the oven to bake for 15 mins or until golden at the edges and quivering in the middle.

While that’s happening, finely chop the mint and mix through the tomatoes with a twist of pepper, the lemon zest, juice and a large glug of olive oil. Season to taste and serve topped with the feta fresh from the oven (it has to be eaten before it cools down!)

(I sometimes add croutons and/or a sweet pepper to this depending how hungry we are/ what’s lying around)