3 small red apples (such as Braeburn or Gala), cored, quartered and cut into
4 slices per quarter 100g mixed leaves
200g feta, broken into small chunks
1 lemon, zested and juiced
2 tbsp olive oil
2 heaped tbsp clear honey a couple of pinches of pul biber (optional)
1 Toss the apples and leaves together and arrange on a platter. Dot with the feta, then scatter over the lemon zest.
2 Combine the lemon juice, olive oil, honey, a generous grinding of freshly ground black pepper and a good pinch of salt. Drizzle the dressing over the salad and sprinkle with some pul biber, if using.