What's your best salad?

Giant couscous with finely chopped red onion, mint, parsley, crumbled feta and lemon zest, with a dressing made from the lemon juice and olive oil. Toast off the couscous in a dry pan for a couple of minutes, moving it around so it doesn'tburn. Boil the couscous in salted water as its actually tiny pasta balls, for about 7 minutes. When cooled, add the chopped herbs, onion, feta, lemon zest and dressing Another favourite is chickpeas and sliced courgettes. braised in sherry or white wine vinegar. Fry courgette slices until slightly crispy, along with finely sluced red onion, add in the chickpeas, add a big glug of preferably sherry vinegar. Let bubble and reduce. Once cooled, add in chopped iceberg lettuce, crumbled feta, and chopped sundried tomatoes