GREEN PEPPER & CUCUMBER SALAD WITH FETA DRESSING

Serves 4

1 tbsp warm water

2 tsp caster sugar

2 tbsp white wine vinegar

1 tsp dried oregano

1 small red onion,

very thinly sliced

100g Greek feta

¼ cup Greek yoghurt

2 tbsp lemon juice

2 pale green bullhorn capsicums

(green pepper)

1 dark green bullhorn capsicum

(green pepper)

1 large Lebanese cucumber,

thinly sliced

¾ cup firmly packed mint leaves 60g wild rocket leaves

80g marinated split green olives 1 bunch living lettuce,

trimmed (see tip)

2 tbsp chopped dill

¼ cup pomegranate seeds

1. Combine warm water and sugar in a large bowl until dissolved. Add vinegar, oregano and onion and stir. Set aside for 10 minutes.

2. Process feta, yoghurt and juice in a food processor until smooth.

3. Thinly slice capsicum into rounds, discarding seeds. Add the capsicum, cucumber, mint, rocket and olives to bowl with onion. Toss well to combine. 4. Spread lettuce leaves over a serving platter. Drizzle most of the feta dressing over lettuce. Arrange salad on top and drizzle with remaining dressing. Sprinkle with dill and pomegranate seeds to serve.

tip

Living lettuce is an organic range of salad lettuce sold in some supermarkets. You can also use a baby cos lettuce.