Tomato & Mint Salad With Spicy Paprika Vinaigrette

Heat oven to 200°C. Firstly, cut the tomatoes up - I like to halve some and slice others depending on the size and type. Put them in a sieve set over a bowl and season with salt, then set aside.

Tear the flatbread into pieces and chuck onto a baking sheet. drizzle with olive oil and season with salt and pepper, then put in the oven for 10-12 mins. Roughly chop the sundried tomatoes and finely slice the red onion.

For the dressing add olive oil, paprika, honey, dijon, the juice of a lemon and chilli flakes to a jar, season generously with salt and pepper then seal with the lid and shake up until emulsified.

Add the tomatoes to a bowl with the sundried tomatoes, red onion, pitta chips and most of the mint leaves, before adding the dressing - give it a good toss and taste for seasoning. Serve up on a big platter and crumble over the feta if using, then scatter over the remaining mint leaves and toasted sesame seeds.