Recipes

Make the dressing – Slice the garlic and pop into a mortar, sprinkle in the salt and ground to a paste with the pestle.  Add in the lemon zest and mix well, then the juice, vinegar, honey, and olive oil – taste to check it all balances nicely.

Prepare the veggies – Finely dice the tomatoes – thickly slice then cut into sticks and then across into dice, scoop into a bowl.  Peel the cucumber, cut off the flesh in 4 sections from around the seed column in the middle.  Cut each length into even sticks, then cut across the sticks to create fine diced pieces, add to the mixing bowl.  Cut 4 cheeks off the green pepper, remove any membrane or seeds from the slices.  Cut into even sized sticks, then cut across the sticks to create small dice, add to the mixing bowl.  Finally, cut the onion in half, make a ¼ inch cut into the top half of each onion in the centre, this will make it easy to remove the skin – peel back, then cut even slices from the root end to the tip, then carefully slide the knife horizontally from the top to the root, then slice through the onion half from the top to the root to create the diced onion.  Soak this in a bowl of cold water for 20 minutes to remove the harshness.

To assemble – Drain the onions well and mix with the tomatoes etc., pour in the dressing, and mix well, leave to stand for 10 minutes.  Drain the lettuce and spin dry, arrange on a serving plate, fill the leaves with the salad, divide the crumbled feta on top, finish with an olive half, sprinkle with the oregano and parsley.  Serve.