A rustic Greek-style salad with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing.

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2 teaspoons plus 4 tablespoons extra virgin olive oil

1 teaspoon dried oregano

½ teaspoon freshly ground black pepper

6 oz (180g) feta cheese—cut into small cubes

2/3 cup raw walnuts

1 clove garlic—crushed

3 tablespoons lemon juice

Pinch of sea salt

6 cups mixed salad leaves of your choice—washed and shaken dry

2 radishes—very thinly sliced

1 zucchini—very thinly sliced

Preheat the oven to 180C/350F. Mix 2 teaspoons of olive oil with the dried oregano and black pepper in a bowl and toss through the cubed feta cheese to coat well. Arrange the feta cubes on a baking tray lined with non-stick baking paper. Bake in the oven for 10 minutes. Place the walnuts on a separate baking tray and bake for the final 3 minutes of cooking, then roughly chop. Place the remaining 4 tablespoons of olive oil, garlic, lemon juice and salt in a jar with a lid and shake to combine. Place the salad leaves, radish slices and zucchini slices in a salad bowl and toss with half the dressing to coat. Scatter over the baked feta and walnuts and drizzle with the remaining dressing to serve.

Greek Salad. Classic Greek salad (horiatiki) with juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives.   Mixed Greens, Cherry Tomato & Pine Nut Salad. An assortment of leafy greens combined with cherry tomatoes, pine nuts and a simple olive oil and lemon dressing.   Greek-Style Potato Salad. Chunks of tender potato are tossed with scallions, capers, olives, feta cheese and fresh dill, then coated in a yogurt and lemon dressing to create a mouthwatering potato salad with the classic flavors of Greece.

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