A taste of SUMMER

BAKED GREEK SALAD

TAKES 25 MINS SERVES 2

200g feta cheese 1tsp each dried mint and oregano ½ red chilli, deseeded and diced 2tbsp olive oil 1 red onion, thinly sliced Juice of 1 lemon 1tsp salt 1tbsp honey 1tsp sherry vinegar 300g mixed tomatoes, sliced 6cm cucumber, deseeded and sliced 2tbsp black olives 1tbsp each fresh mint and oregano leaves

1 Preheat the oven to 180C/Gas 4. Slice the feta in half horizontally and put each half onto a foil-lined baking tray, sprinkle over the dried herbs, chilli and 1tbsp olive oil. Roast for 10-12 mins until softened and lightly golden. Meanwhile, toss the sliced onion with the lemon juice and 1tsp salt, set aside for 10 mins to lightly pickle and soften.

2 To make the dressing, whisk together the remaining olive oil, honey and sherry vinegar, then season to taste with freshly ground black pepper.

3 Divide