Iceberg lettuce salad

Short on time This stylish summer salad takes just minutes to throw together and tastes fabulous too.

Whiz yoghurt, feta and juice in a food processor until smooth. Add oil and sugar, then season and pulse to combine. Loosen with a little warm water. Drizzle over lettuce and serve topped with chives.

Source

1/2 cup thick Greek-style yoghurt

80g feta, crumbled

Juice of 1 lemon

1/3 cup extra virgin olive oil

3 tsp caster sugar

1 iceberg lettuce, cut into wedges

Finely chopped chives, to serve

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