Feta, Cucumber and Mint Spring Salad

2 mini cucumbers

6 radishes

2 good handfuls of arugula/rocket

A small handful of fresh mint leaves

150g feta cheese, broken into small pieces

10-15 small black olives

Ciabatta or other crusty bread

3tbsp extra virgin olive oil

1tbsp red wine vinegar

A good squeeze of lemon juice

Sea salt and ground black pepper

To make the dressing, whisk the ingredients together in a lidded jar.

Cut the cucumbers in half lengthwise and scoop out the seeds with the tip of a teaspoon. Slice lengthwise using a mandoline or vegetable peeler to make wafer-thin slices. Trim the radishes and thinly slice diagonally.

Put the arugula/rocket, mint, cucumber, and radishes in a bowl and toss together with the dressing. Add the crumbled feta and toss lightly again, then scatter over the olives. Divide the ingredients equally between 2 plates, piling them up in a mound.