Pear & Chicory Salad With Feta & Homemade Croutons

Heat the oven to 180°C.

Cut the flatbreads into triangles and add to a large baking tray. Toss with 1 tbsp of the oil, season with salt and bake for 10-15 mins, until golden and crisp.

Whisk 8 tbsp of olive oil with the zest and juice of 1 lemon, grate in the ginger and season well. Tip the cumin seeds into a dry frying pan and place over a medium-high heat. Toast until fragrant, 1-2 mins. Add the cumin into the dressing and set aside. Use the same pan to toast the mixed seeds until they pop, then set aside.

Pull the chicory leaves from the stems and add to a large mixing bowl. Slice the pears in half, then lie flat and cut into wedges — cutting away the tough centre. Toss into the bowl with the chicory. Pick the herb leaves from the stalks and add too. Tip in the dressing, mixed seeds and the flatbread chips and toss well. Crumble the feta, then gently toss together.

Tip into a large bowl or 4 bowls. Finish with the zest of the second lemon and a crack of black pepper.