Greek-ish Salad:
Mixed leaves (rocket, baby spinach, endive etc)
Feta cheese, cubed
Cherry tomatoes on the vine
Lemon stuffed green olives
Calamata olives
Char grilled red and yellow peppers (out of a jar is fine)
Sun dried tomatoes in oil, sliced into slivers
Cubed focaccia or similar
1 teaspoon paprika
Olive oil
Fresh mint
1 Lemon
For the dressing:
1 tablespoon sherry vinegar to 4 tablespoons olive oil
1 teaspoon of honey
1 teaspoon of whole grain mustard
Pinch of salt
First, slow roast the cherry tomatoes by brushing them with a little olive oil, place in a roasting tin still on the vine and put into a warm oven (gas mark 3) for about 1 � hours. (You can do this the day before).
To char grill the peppers, cut in half length-wise, de-seed and flatten out, brush the outside with oil and put under a very hot grill until charred black and blistered all over. Put in a freezer bag, tie up and leave to sweat for about 15 mins. When cool enough to handle, peel and rub the blackened skin off with your fingers. (Or get them out of a jar from your local deli!).
Make paprika croutons by turning the cubed focaccia in olive oil and paprika until evenly coated. Put a single layer on a baking sheet and into the top part of a hot (gas mark 6 or 200 degree) oven for about 10 mins, turning once until evenly golden.
Meanwhile, make the dressing. Put the mustard and honey in a screw top jar and add the vinegar. Put the lid on and shake vigorously before adding the salt and the oil and shaking again.
Dress the leaves with the salad dressing and arrange on a large plate. Arrange the cubed feta, grilled peppers, lemon stuffed green and calamata olives, slow roast tomatoes, slivers of sundried tomatoes and warm croutons over the leaves. Garnish with some freshly torn mint leaves and a squeeze of fresh lemon juice.