The great lettuce wedge, so popular in the 70s, makes a trendy return.
2 cos lettuce, washed, sliced into quarters
¼ orange capsicum, deseeded and diced
¼ green capsicum, deseeded and diced
¼ red onion, peeled, diced
white pepper, to taste
¼ telegraph cucumber
¼ cup lite sour cream
¼ cup Greek yoghurt
Place the cos quarters on a serving dish.
Peel the skin off the cucumber. Slice the skin very finely and retain for the garnish. Deseed the cucumber and finely dice the flesh.
Mix sour cream, yoghurt and cucumber together and spoon over the cos wedges.
Sprinkle capsicum and onion over the dressing.
Season, garnish with cucumber skin and serve.