Warm Greek Beans With Dill & Yoghurt

Dice the onion and slice the garlic. Heat oil in a large pot and fry the onion with a pinch of salt for 4 mins, until slightly softened. Add the garlic and continue cooking for 5 mins. Drain and rinse the beans.

Add the cinnamon, oregano and mint, give it a stir and pour in the tinned tomatoes, capers, olives and beans. Bring to a simmer, and cook for 10 mins until reduced. Taste and season with salt and pepper.

Mix the yoghurt with most of the dill, then season with salt and pepper.

Task off the heat and cool slightly – you don't want this to be piping hot. When it's at room temp, squeeze in the lemon juice and mix, then drizzle with the yoghurt dressing and crumble over the feta and the remaining dill.