Tomato & Mint Salad

Steps

1. Preheat oven to 200°C
2. Cut the tomatoes up into roughly the same size.
3. Put tomatoes in a sieve set over a bowl and season with salt, then set aside.
4. Tear the flatbread into pieces and chuck on a baking sheet.
5. Drizzle with olive oil and season with salt and pepper, then put in the oven for 10-12 mins.
6. Roughly chop the sun-dried tomatoes and finely slice the red onion.
7. Add olive oil, paprika, honey, dijon, lemon juice and chilli flakes in a jar.
8. Season generously with salt and pepper then seal with the lid and shake up until emulsified.
9. Add the tomatoes to a bowl with the sun-dried tomatoes, red onion, flatbread and most of the mint.
10. Before adding the dressing - give it a toss and taste for seasoning.
11. Crumble over the feta, then scatter over the remaining mint leaves and toasted sesame seeds.