Green Food Zone

Ingredients
100 g frozen broad beans
225 g halloumi cheese
1 small bunch of asparagus
2 courgettes
2 tablespoons olive oil
2 shallots
200 g ripe cherry tomatoes
1 tablespoon capers
½ a bunch of fresh sweet marjoram or oregano
½ a bunch of fresh flat-leaf parsley
DRESSING
3 tbsp olive oil
1 tsp dried oregano
1 tsp honey
1 tsp Dijon mustard
1 tbsp cider vinegar

Method
Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.

Ingredients
1 cucumber
4 tomatoes , on the vine
1 green pepper
6 black olives (stone in)
1 red onion , peeled
extra virgin olive oil
freshly ground black pepper
red wine vinegar
1 lemon
200 g feta cheese
1 few sprigs of flowering oregano
1 small bunch of fresh mint

Method
Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.
Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper and a splash of red wine vinegar.
Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves.