Matryoshka on the Rocks

Ingredients

• 2 red onions
• 4 large pickles
• 2 red bell peppers
• 200 g feta cheese
• 200 g mixed salad greens (e.g., arugula, lamb's lettuce)
• 4 tbsp capers
• 4 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 tbsp coarse mustard
• 1 tsp honey
• Salt and pepper

Method

1. Preheat oven to 200°C. Halve the peppers, remove seeds, and roast for 20 minutes until skin blisters. Cool and peel.
2. Slice red onions into thick half-rings. Soak in ice water for 10 minutes to mellow flavor.
3. Slice pickles lengthwise into thin strips.
4. Make a dressing with red wine vinegar, olive oil, mustard, honey, salt, and pepper.
5. On each plate, place a bed of mixed greens. Build, from large to small, a doll: outer layer of red onion halves, then pickle slices, then roasted pepper strips, with a feta cube as the 'core'.
6. Scatter capers around as accents. Drizzle dressing over the salad.

Serving notes

• Serve on round plates for the doll effect.
• Provide extra dressing at the table for those who want it sharper.