Preheat the oven to 170ºC. 

Line a small square 20cm x 20cm baking tray. Throw in the salad topping ingredients - almonds, pepita seeds, maple syrup and salt. Give them a good mix with your fingers and place in the oven for about 10 minutes or until they are toasted. Remove from the oven and set aside to cool completely.

Place all the dressing ingredients into a jar with a lid, mug or mixing bowl and shake, whisk or stir. If you like you can half of the chopped herbs to the dressing.

Half fill a medium saucepan with water and add a pinch of salt. Bring the water to the boil. 

When the water is boiling add the beans and broccolini. Cook for about a minute.

Drain the water from the beans and broccolini. 

Lay half the beans and broccolini on a serving platter and sprinkle over half the feta. Pour over half of the dressing.

Top with the remaining beans and broccolini and sprinkle over the remaining feta and pour over the remaining dressing.

Sprinkle over the herbs - basil, coriander & mint.

Finally sprinkle over the crunchy almond topping and serve.

To make a one stop meal of this why not add some rinsed chickpeas.

And to glam it up for a festive table add a pop of colour with pomegranate seeds.