Broad bean, griddled courgette, lentil and marinated feta salad with a tangy sun-dried tomato dressing

This is one for my veggie friends although I suspect my feta was made with animal rennet.

Firstly, cut up a piece of a block of feta and place in a jar together with a handful of toasted fennel seeds, juniper berries and some torn basil leaves. Pour over olive oil and screw the jar top tightly down and place in the fridge to marinate (preferably overnight).

Now make the dressing and use a little imagination if you do not have all of the ingredients.

A few sun dried tomatoes in oil
One lemon grass stalk (dried if you cannot obtain fresh)
Small knob of fresh ginger, peeled and roughly chopped
Splash soy sauce
Glug rice wine vinegar (use white or cider if you haven’t got rice wine)
Big squeeze lemon juice
Extra virgin olive oil

Whizz all of the ingredients slowly adding olive oil as you blend. When done pass through a fine sieve squeezing as much juice out of the pulp as possible. Add salt to taste.

When you are ready to eat boil some Pardina lentils as per instructions on the packet then griddle some sliced courgette and blanch a handful of broad beans.
Mix the marinated feta, cooked vegetables and lentils with chopped parsley and mint then layer up on a platter with a good slosh of the dressing.