VILLAGE SALAD

Recipes & food styling Sean Connolly / Photography Jamie Bowering

	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

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.