Cut the iceberg lettuce into 8 wedges, being careful to cut evenly through the centre of the core so each wedges holds together.

Combine the feta and mayonnaise into a medium size bowl and use a fork to mash it into a paste. If you use a creamier feta - like Danish - it will be easier to mash into a smooth paste.

Add the yoghurt, half the milk, lemon juice, garlic and oregano, and whisk vigorously to make the dressing smooth.

Use the remainder of the milk to get the consistency to your taste. I like mine reasonably thick so it sticks to the lettuce. If you make it thinner, it is suitable for tossing through salads.

Season to taste. Always season last because the saltiness of fetas and mayonnaise differ.

Place 1 or 2 wedges onto each plate and drizzle dressing to serve.