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
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.