Greek chickpea salad with melting feta

3 of 5-a-day fibre quick summer vitamin c

Ingredients

1 tsp red wine vinegar

2 tsp rapeseed oil

good pinch of dried oregano or 1 tsp fresh, chopped

175g canned chickpeas , drained

1 small red onion , finely chopped

10cm/4in piece of cucumber , cut into chunks

6 pitted Kalamata olives , halved and rinsed to remove excess salt

3 tomatoes , cut into wedges

small handful mint leaves

2 tsp plain flour

½ tsp ground cumin

100g reduced-fat feta (sometimes called salad cheese), cubed

1-2 tsp rapeseed oil

Method

Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don’t toss yet.

Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.