Iceberg & Herby Yoghurt

Came across this in an issue of Delicious sitting at Bill's for brunch in Sydney. I forget the chef's name, but I think a familiar face on the local television.

iceberg lettuce

greek yoghurt

preserved lemon, chopped

lemon juice

maldon sea salt

ground black pepper

thyme, chopped

EVOO

fresh mint leaves

de-seeded cucumber with skin on, cubed

crumbled feta

1. make yoghurt dressing by combining the yoghurt, lemon juice, preserved lemon, thyme, EVOO, salt and pepper
2. place iceberg wedge on a plate, scatter mint, cucumber and feta over this, then pour over dressing adding a little more EVOO and seasoning if necesary