Roughly dice the chorizo and halve the cherry tomatoes. Add the chorizo to a cold pan and bring up to a medium-high heat, sizzling until the fat is rendered out, add the fennel seeds and cook for one min.

Remove the chorizo and pour the fat into the bottom of a large salad bowl. Add the dijon, red wine vinegar and shallot - whisk well and then taste and season with salt and pepper.

Roughly tear the parsley and drain the beans. Add the butter beans, parsley, cherry tomatoes and salad leaves to the bowl and toss well to coat.

Plate up and top with crumbled feta and a drizzle of olive oil.