Preheat the oven

• Preheat the oven to 200 °C.

Season the beans

• Pat the drained beans dry and spread them on a baking tray.
• Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt and pepper.
• Toss to coat evenly.

Roast the beans

• Roast until golden and slightly crispy, shaking the tray halfway through.

Prepare the salad base

• In a mixing bowl, combine the sliced red onion, halved cherry tomatoes, diced cucumber and chopped parsley.

Assemble and dress

• Add the warm roasted beans to the bowl.
• Squeeze over the lemon juice and drizzle with a little olive oil.
• Top with crumbled feta and toss gently before serving.