I love the flavours of Greece and this salad and dressing takes my lunchtime to a refreshing holiday memory. I think the trick to a good ‘lunchbox’ salad is having the pieces small enough so you can easily eat it with just a fork. It works well in a lunchbox but will go down equally well as a side salad for dinner.

I make enough of this to last a couple of days and serve it with Roasted Pepper Hummus, a toasted Pita Bread and sticks of carrot, celery, cucumber and peppers.

Serves 2

Make the dressing first and refrigerate until ready to use. Add as much as you like and any leftovers (I usually have enough for another 2 salads) will keep in the fridge for 3-4 days.

Dressing

150g fat free Greek yoghurt

Zest and juice of 1/2 lemon

1 tsp red wine vinegar

1 1/2 tbsp dried oregano

Handful fresh chopped mint

Salt and Pepper to taste

Put the ingredients into a jam jar and shake vigorously until blended, add water to loosen the dressing to the consistency you like. Taste and season according to your taste. Keep refrigerated until ready to use.

Salad

1/4 iceberg lettuce chopped into small pieces

8-10 halved plum cherry tomatoes

About 2 inches of cucumber finely sliced

10 pitted black olives halved

100g Feta cheese

In a large bowl combine the lettuce, tomatoes and cucumber. Drizzle over the dressing and mix through. Scatter the olives and crumble the feta over the top. Add some extra fresh chopped mint to garnish.

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