Step 1:
You will need…

* 17 ½ oz flageolet/white beans , drained and rinsed
* 7 oz feta cheese , cubed
* 17 ½ oz cherry tomatoes , cut in half
* 8 ¾ oz cucumber , peeled and sliced
* 7 oz green pepper , halved, deseeded and sliced into half moons
* 3 spring onions , sliced
* 1 garlic clove , finely chopped
* 1 medium bunch of flat parsley , rinsed, patted dry and coarsely chopped
* 1 medium bunch of mint , rinsed, dried, stalks removed and coarsely chopped
* 15-20 black olives
* the juice of 1 lemon
* 2 ½ fl oz olive oil
* salt and pepper
* 1 chopping board
* 2 knives
* kitchen paper
* 1 colander
* 1 vegetable peeler
* 1 whisk or fork
* 1 bowl
* 1 large serving bowl


Step 2:
Prepare the dressing
Into the small bowl, add the lemon juice and season with salt and pepper. Whisk and continue to do so while adding the olive oil.

Step 3:
Add the ingredients
Into the serving bowl, add the beans, feta cheese, tomatoes, cucumber, green pepper, spring onions, garlic, parsley, mint and the black olives. It is preparation which takes the longest in this recipe, so ensure it is done well beforehand!

Step 4:
Dress the salad
Pour over the dressing from the small bowl and use your hands to mix well.

Step 5:
Serve
Heap the salad into an individual dish and garnish with a sprig of parsley. Eat with crusty bread and add more olive oil to taste.