4 large fresh tomatoes, deseeded and cut into thick quarters
1 preserved lemon, pulp removed and rind cut into thin strips (see tip)
200g pack feta cheese
2 tbsp olive oil
juice ½ lemon
small bunch each flat-leaf parsley and mint, finely shredded
Gluten free bread, to serve
Put the tomatoes and lemon in a shallow bowl or platter.
Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
Toss gently just before serving along with chunks of warm, gluten free bread.
Recipe adapted from: Good Food