Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
Thinly slice the peel and pith from the lemons, then segment. Squeeze 1 tbsp of the juice into a bowl. Whisk in the oils, vinegar, honey and seasoning.
Put the lemon segments, olives, dates and feta into a large bowl, and put the leaves on top. Cover and chill until ready to eat. Toss with the dressing to serve.