Recipe: A salad bursting with flavour - great for lunch or dinner

IF ever you’ve watched The Durrells on TV or Netflix, it’s not difficult to understand why people choose Corfu as a holiday destination year on year.
4 large ripe vine tomatoes
1 cucumber, cut into small chunks
400g can chickpeas
4 spring onions, trimmed and finely sliced
12 pitted black olives, halved
400g can chickpeas
75g Feta cheese
Few basil leaves
4 tbsp olive oil
Good squeeze lemon juice
Few drops green Tabasco sauce (optional)
Sea salt and freshly ground black pepper
- Place tomatoes in a bowl with cucumber, spring onions and olives.
- Drain can juice from chickpeas and rinse them. Drain again. Add to veggies.
- Crumble the cheese over.
- Add basil leaves, olive oil, lemon juice, green Tabasco if using and seasoning.
- Toss gently to mix all together.
- Check seasoning and serve at room temperature with crusty bread for lunch, or with barbecued meat or fish skewers for a main course.