In a food processor, whip together 200g Greek feta cheese, 100g of strained Greek yoghurt, 1 garlic clove (peeled) and 2 tbsp olive oil.

Transfer to a container, sprinkle with some lemon zest and refrigerate till ready to use.

In a salad bowl, mix together some sliced red onion, tomato wedges, slices of Persian cucumbers (unpeeled), radish quarters, and sliced or whole black olives. Season with olive oil, a bit of salt, some pepper, and a sprinkling of dried oregano.

To serve, spread some of the whipped feta on individual plates (or a single serving platter) and arrange the vegetables on top.