Recipe

Step 1: To make the dressing, whisk the oil and lemon juice in a bowl and season with a good pinch of salt and pepper. Add the scallions and set aside for 5 minutes to take the rawness out of the scallions.

Step 2: Put half the chopped walnuts in a large mixing bowl and crumble in half the feta. Pour over the dressing, chuck in the green chili, tarragon, parsley and mint, then toss everything together.

Step 3: Divide the salad onto four serving plates, scatter the nigella seeds and the remaining walnuts and feta cheese over the top and serve immediately.

See more recipes from John Gregory-Smith.

Reprinted with permission from John Gregory-Smith’s Mighty Spice Cookbook (2011 Duncan Baird).