8          Celery Stalks finely sliced on the diagonal. Also include the leaves (around 400g)

1          Small green pepper sliced into silvery fine strips (100g)

1          Medium sized tropea onion, finely sliced (150g)

1 tsp     Caster sugar

3          Lemons

A bunch of flat leaf parsley, sliced

A bunch of coriander, finely sliced (use just the leaves)

4 tbsp   Fine capers (the smallest you can find)

2          Green chillies, deseed and finely slice

2 tbsp   Extra Virgin Olive Oil plus a little extra to finish – we use Carolea from Frantoio Librandi in Calabria, which has a delicacy and perfume that meets these ingredients perfectly.

4 eggs

200g     Feta broken into chunks

Seasoning to taste

Combine the celery, green pepper and onion in a bowl, add the sugar and a pinch of flaked sea salt. Set aside for 30 minutes to allow the vegetables to soften and draw out some of the juices.

Meanwhile, take the lemons and using a sharp knife, top and tail them. Then cut away the rind and pith and then separate the flesh from the membrane, rather as you would with a breakfast grapefruit. Add the lemon segments to the vegetables along with the celery leaves, parsley, coriander, capers and chilli. Then pour over the olive oil, add a generous grind of black pepper and combine.

Just before you are about to serve, soft boil your eggs in a pan of simmering water (I would say about 8 minutes is probably good), then run under cold water until the eggs are cool enough to handle and peel carefully. When you slice into quarters, the yolk should still be soft.

Arrange the salad on plates, dot the feta around and the soft-boiled egg. Finish with a few drops of olive oil and maybe a little more black pepper. Serve immediately.