Food Maths: Feta

Simmer the freekeh in water until cooked, following the instructions on the back of the packet. Drain. If you’re using Merchant Gourmet, heat the pre-cooked grains quickly in a pan.

Place in a large bowl. Mix with the sun blushed tomatoes, red onion and fennel seeds.

Serve with the figs, halved on top and feta sprinkled in. Tumble together with the parsley.

Pre heat the oven to 180°C-190°C.

Half the peppers and scatter in a tray with the white beans. Drizzle over a little olive oil. Crumble over the n’duja and feta and any herbs you want to include. Oregano, thyme, mint and/or coriander would all be delicious.

Bake in the oven for 25 minutes, until the peppers are soft and caramelised. The beans should be crusty on the outside and soft inside.

Mix the yoghurt and rose harissa. Serve on the side or drizzle over the top.

Halve the peaches and plums. Heat the butter in a pan and place the fruit face down.

To make the pesto, blitz all the mint pesto ingredients with some salt to your taste. Check the flavour afterwards to confirm you’re happy with it.

Serve the rocket first, then place the caramelised fruit over and scatter the feta.

Finish by spooning the mint pesto generously over the top.