Greek chickpea salad with melting feta

• red wine vinegar↗1 tsp tsp
• rapeseed oil↗2 tsp tsp
• of dried oreganogood pinch

  or 1 tsp fresh, chopped

• canned chickpeas↗175g g

  drained

• small red onion↗1

  finely chopped

• piece of cucumber10cm/4in

  cut into chunks

• pitted Kalamata olives↗6

  halved and rinsed to remove excess salt

• tomatoes↗3

  cut into wedges

• mint↗small handful

  leaves

• plain flour↗2 tsp tsp
• ground cumin↗½ tsp tsp
• reduced-fat feta↗100g g

  (sometimes called salad cheese), cubed

• rapeseed oil↗1-2 tsp tsp

Step-by-step instructions

1. 1

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

2. 2

   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.