Prepare the marinated feta by combining olive oil, garlic, oregano, chilli flakes, lemon zest, parsley, and black pepper in a bowl. Add feta, toss gently, and let marinate for at least 15 minutes.

Bring a saucepan of salted water to a boil and cook giant couscous according to package instructions until tender. Drain, rinse lightly, and cool.

Blanch green beans in boiling water for 3–4 minutes until bright green and crisp-tender. Transfer immediately to ice water to stop cooking, then drain well.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.

Toss cooked giant couscous with half the dressing and set aside. Lightly dress green beans, tomatoes, cucumber, and red onion separately with remaining dressing.

To assemble the Napoleon salad, use a food ring or carefully layer on plates: start with giant couscous, then green beans, tomatoes, cucumber, red onion, and rocket leaves.

Top each layered salad with marinated feta and toasted pine nuts if using.

Carefully remove the ring mould (if used) and drizzle any extra marinade from the feta over the top before serving.