Peel and slice thinly one medium shallot and soak in a a small bowl, sprinkled with coarse sea salt.

Meanwhile, in a large, shallow salad bowl add the following: 200g red and yellow cherry tomatoes, sliced in half, 2 small Persian cucumbers, quartered and sliced, 12 Kalamata olives, pitted and sliced, a large handful of micro greens (sprouts, pee shoots, etc.), 4 sprigs of dill, chopped, 1/3 cup walnuts, toasted and chopped, ½ cup feta cheese, crumbled, the shallots (discard the liquid) and a sprinkling of thyme leaves (dried).

Drizzle with olive oil, the juice of ½ lemon and 2 tsp sherry vinegar. Season with sea salt and pepper, and toss.