Ingredients

1 jar of white beans (Brindisa and Bold Bean Co. beans taste so much better than canned beans)

1 red onion

1 preserved lemon (Belazu)

1/2 cucumber

Handful of tomatoes

50 g pitted black olives

1 tsp dried oregano

4 sprigs fresh oregano

Extra virgin olive oil

1/2 lemon

1/4 tsp Aleppo pepper flakes

Sea salt and black pepper

100 g feta cheese

1 can of sustainably sourced sardines

Method

1. Drain the bean and wash carefully. Place in a serving bowl.

2. Peel and thinly slice the onion. Cover with cold water and leave while you prepare the salad.

3. Remove the zest from the preserved lemon, and finely slice. Cut the cucumber in half, lengthwise, remove (and discard) the pips using a teaspoon, and dice. Cut the tomatoes into bite-size pieces. Place in the bowl with the beans.

4. Add the drained onions, olives, fresh and dried oregano, and Aleppo pepper, and season. Drizzle over extra virgin olive oil and squeeze the juice of half a lemon, and stir carefully.

5. Crumble over the feta and top with the sardines.

6. Serve with a wedge of lemon juice and plenty of black pepper.