Easy

Iceberg wedges with yoghurt and thyme dressing

Name: Iceberg wedges with yoghurt and thyme dressing
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/4 cup (70g) thick Greek-style yoghurt; Juice of 1/2 lemon; 1 preserved lemon quarter, flesh and white pith discarded, rind finely chopped; 1 tbs thyme leaves, finely chopped; 2 tbs extra virgin olive oil; 1 small iceberg lettuce, cored, quartered; 1/2 cup mint leaves; 1 Lebanese cucumber, cut into 1cm pieces; 200g feta, crumbled

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10m

Iceberg wedges with yoghurt & thyme dressing

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by Matt Preston

delicious. senior editor

Oct 08, 2015

Bring iceberg lettuce back into vogue with updated wedge salad, starring feta, preserved lemon and fresh herbs.

1/4 cup (70g) thick Greek-style yoghurt
Juice of 1/2 lemon
1 preserved lemon quarter, flesh and white pith discarded, rind finely chopped
1 tbs thyme leaves, finely chopped
2 tbs extra virgin olive oil
1 small iceberg lettuce, cored, quartered
1/2 cup mint leaves
1 Lebanese cucumber, cut into 1cm pieces
200g feta, crumbled

Method

1.

To make the dressing, place the yoghurt, lemon juice, chopped preserved lemon, thyme leaves and 1 tablespoon extra virgin olive oil in a bowl, then stir to combine. Season well with sea salt and freshly ground black pepper.
2.

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 drizzle with remaining 1 tablespoon olive oil. Season to taste, then serve.

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