200 g block feta
1 tsp fennel seeds, lightly toasted
2 lemons, 1 zested and both juiced
chopped dill to make 2 tbsp
extra virgin olive oil
dried oregano ¼ tsp
1 small red onion, diced
350 g podded broad bean (double-podded if you like)
½ cucumber, halved lengthways and roughly chopped
1 handful of green olives, halved and stoned
1 celery stick, thickly sliced
1 small bunch flat-leaf parsley, leaves picked and torn
Cos lettuce 1, leaves seperated
toasted pitta or flatbread to serve
- Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally.
- Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss.
- Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together.
- Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.