SERVES 4

marinated feta (buy prepared or see recipe below) 250g
courgettes 4 small, halved lengthways and grilled
cooked lentils 500g
broad beans 150g, blanched
flat leaf parsley 1 bunch, chopped
mint leaves 1 bunch, chopped
endive 2, leaves separated

For marinating the feta:
sumac berries 1 handful
fennel seeds 1 handful, toasted
basil leaves 1 bunch, chopped

For the roast tomato dressing:
roast tomatoes 4
lemon grass 2 stalks, outer layer removed and cut into 1cm lengths
ginger 50g, peeled and roughly chopped
soy sauce 2 tsp
rice wine vinegar 50ml
lemon juice 50ml
extra virgin olive oil 100ml

To marinate the feta, combine the sumac berries, toasted fennel seeds, basil leaves and a drizzle of olive oil and marinate the feta overnight.

To make the roast tomato dressing, place the roast tomatoes, lemon grass, ginger, soy sauce, rice wine vinegar and lemon juice in a liquidiser. Blend until smooth then slowly add the extra virgin olive oil. Pass through a fine, meshed sieve, pushing down on the pulp to squeeze out as much juice as possible. Check the seasoning adding sea salt if necessary.

In a large serving bowl, toss together the grilled courgettes, cooked lentils, broad beans, parsley and mint with a decent slosh of the dressing. Layer this with endive leaves on a serving platter and crumble over the marinated feta. Spoon a little more dressing over the top and serve immediately.

Anna Hansen is chef patron at the Modern Pantry, London