Chickpea and Runner Bean Salad

While your croutons bake, cut the red onion in half, peel and slice into thin half moon shapes. Peel and grate the garlic.

Chop the tops and bottoms off the runner beans and cut each bean into 3cm sized pieces.

Roughly chop the flat leaf parsley, strip the oregano leaves off their stalks and zest the lemon.

Bring a pot of water to the boil on high heat. When the water is boiling, add 1/4 tsp of salt and cook the runner beans for 4 mins. Drain in a colander and keep to one side.

As the beans cook, heat a saucepan on medium heat and add 1 tbsp of olive oil. Cook the red onion for 3 mins with ¼ tsp of salt. When the onion has softened, add the grated garlic and red wine vinegar. Cook for 2 mins or until the vinegar has evaporated.

Drain the chickpeas and rinse under cold water. Add the chickpeas to the pan and warm through. Toss in the runner beans and warm them through too.

Remove the pan from the heat and add your parsley and oregano. Squeeze in half your lemon juice. Add your zest and the remaining 1 tsp of the zahtar spice. Check the seasoning and add another pinch of salt and pepper along with another squeeze of lemon if you feel it needs it.

Cut the feta cheese into 2cm cubes and get ready to serve.