Great as a starter Servings: 6

Feta Salad with Pickled Red Onions Recipe Ingredients: 125ml (1/2 cup) White or White Wine Vinegar 1 tsp White sugar 1 Clove Garlic, crushed Freshly Ground Black Pepper 1 tsp Dried Oregano 3 tbsp Extra Virgin Olive Oil 200g Feta Cheese (choose a firm dryish feta, such as Galaxy feta, not a squishy type) 1/4 c Small Black Olives, drained 1 Large Red Onion, sliced into thin wedges 1 Small Cos Lettuce, broken into leaves, washed and dried (or 1 bag ready-prepared baby lettuce 1 tsp Lemon Juice Sea Salt Banrock Station Chardonnay

Directions:
Put the white vinegar in a saucepan with 1 cup water, the sugar and a few pinches of sea salt.

Add the sliced onion and bring slowly to the boil.

As soon as the liquid is boiling, turn off the heat.

Leave the onion in the liquid for 5 minutes, then drain.

Arrange the cos lettuce leaves in a serving bowl.

Break the feta into large crumbly pieces and pat dry with kitchen paper.

Put the feta on top of the cos.

In a small bowl mix the olive oil, lemon juice and garlic with black pepper to taste and a few pinches of sea salt.

Rub the oregano between the palms of the hands to release the fragrance and flavour, and scatter over the salad.
Add the olives and top everything with the pickled red onion.

Remix the dressing and pour over the salad.