Combine the chopped cucumber and tomatoes in a large mixing bowl, add a big pinch of salt and set aside for a couple of minutes.

Scrape the sundried tomatoes into the bowl and add 2 tbsp flavoured oil from the jar, plus the vinegar, artichokes, chilli and parsley. Mix well.

Add the chickpeas, lettuce and half the feta and mix again. Season to taste. Add more salt, vinegar or a touch more parsley, if you like.

Tip onto a serving platter or plates, top with the remaining feta and drizzle over some extra virgin olive oil, if you like.