White bean and feta salad

Rinse and drain the canned white beans and put them in a bowl.

Roughly chop the sun dried tomatoes and add them.

Finely chop the scallions and the parsley and add them with the fresh dill.

Add the crushed red pepper flakes and the halved grape tomatoes.

For the dressing, combine the grated garlic, lemon juice, olive oil and the optional teaspoon of mustard and whisk.

Season the salad with a pinch of salt, add the dressing, and add more olive oil if it looks dry.

Crumble in fresh block feta and mix gently.

Let it sit at least an hour, or overnight in the refrigerator, so the flavours get into the beans, then transfer to a serving platter.