1 Tbsp warm water
2 tsp caster sugar
2 Tbsp white wine vinegar
1 tsp dried oregano
1 small red onion, thinly sliced
100 g Greek feta
¼ cup Greek yoghurt
2 Tbsp lemon juice
3 green capsicums
1 large Lebanese cucumber, thinly sliced
¾ cup firmly packed mint
60 g wild rocket leaves
80 g marinated split green olives
1 bunch lettuce, trimmed
2 Tbsp chopped dill
¼ cup pomegranate seeds
- Combine warm water and sugar in a large bowl until dissolved. Add vinegar, oregano and onion and stir. Set aside for 10 minutes.
- Process feta, yoghurt and juice in a food processor until smooth.
- Thinly slice capsicum into rounds, discarding seeds. Add the capsicum, cucumber, mint, rocket and olives to bowl with onion. Toss well to combine.
- 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.