Seasonal Recipes

Wedge Salad


1/4 cup thick Greek-style yoghurt
Juice of 1/2 lemon
1 preserved lemon quarter, flesh and white pith discarded, rind finely chopped (optional)
2 tbs extra virgin olive oil

1 small cos or iceberg lettuce, cored, quartered
1/2 bunch of mint leaves
1 Lebanese cucumber, cut into 1cm pieces
200gm feta, crumbled

Place a wedge of lettuce on each plate, scatter with mint leaves and chopped cucumber and drizzle with the dressing. Crumble the feta over the lettuce, then splash with olive oil. Season & serve.