The ubiquitous Greek Salad – I detest raw onions so I always order without, despite the inevitable frown of disapproval! Here’s my version, with onions swapped for roasted garlic and brightened by crushed mint in the dressing!

6 large cloves of garlic (in their paper)

2 handfuls baby spinach leaves

2 handfuls rocket

½ fennel bulb, finely sliced

6-8 Pomodorino tomatoes, halved

8 dry black olives – pitted

4 sun-dried tomatoes (in oil)

100g Barrel-aged feta


Basil leaves, torn

Pink peppercorns



3 tbsps. Avocado oil

1 tbsp. sherry balsamic

½ tsp. Dijon mustard

Generous handful of mint leaves (minced)


Preheat oven to 200oC. Roast the garlic cloves for 15-20 minutes or until the paper starts splitting.  Meanwhile, share the rocket and spinach between 2 plates, followed by the fennel, tomatoes, olives and sun-dried tomatoes.  Cut the feta into 2 slabs and place in the middle of the salad.  Scatter with the torn basil, roasted garlic and some pink peppercorns. Finish with a generous drizzle of the dressing.