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.

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.

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