This is my go-to when I’m lacking time or imagination. I refuse to call it a salad as ‘salad’ makes me think of cold and too-crunchy meals; this one is warming and soft.

Enough for 2-3 lunches (this can be kept in the fridge for a couple of days)

4 salad tomatoes (or a largish, not too sweet variety)
1 tin of butter beans, drained and rinsed
1 thinly sliced garlic clove
1 tsp dried or fresh herbs (dill, thyme, zaatar, oregano)
Feta (as much as you like)
Zest of half a lemon (optional)

• Slice the tomatoes into thin wedges and lay out in a bowl. Cover with a glug of olive oil and salt and leave to soak it all up. 
• Heat a pan on a medium heat and add butter or oil. When hot add the drained butter beans, herbs and garlic. Fry until the beans begin to crack and brown slightly, then add to the bowl of tomatoes. 
• Mix in the lemon zest if using, crumble in some feta and add some more olive oil and salt. Eat on its own or with bread or a crunchy salad leaf.