For the salad, chop the tomatoes into small chunks and thinly slice the cucumber and red onion. Tip into a bowl with the olives and mix. Squeeze in the juice of half a lemon.

For the tzatziki, peel the cucumber and thinly slice. Put it in a colander and sprinkle over the salt, and leave for a few minutes over the sink.

Meanwhile, for the baked feta, put the feta on a large sheet of baking parchment on a baking tray and top with the olive oil and thyme. Scrunch the baking parchment loosely around it and pop in the oven at 160 degrees for 5-10 minutes, until softened and warm.

Back to the tzatziki – tip the cucumber into a bowl and pour over the olive oil. Finely chop the garlic and add to the bowl, then squeeze in the lemon juice. Pour in the yoghurt and dill; mix. Have a taste and adjust the levels of salt/lemon juice if needed.