2 1/4 cup crumbled feta, 1 cup & 3 tablespoons plain yogurt, 1 teaspoon ground cumin, 1 teaspoon finely grated lemon zest, 1 small chopped garlic clove, 1 teaspoon cumin seeds, 1 1/2 lb shredded lettuce, 2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano, Salt and pepper to taste

1. Purée 1 3/4 cups feta, yogurt, ground cumin, lemon zest and garlic in a food processor or with a fork until smooth. 2. Transfer to a medium bowl. Season to taste with salt and pepper. 3. Toast cumin seeds in a small skillet over medium heat, stirring until seeds are aromatic and slightly darker in color, 3-4 minutes. Let cool; set aside. 4. Toss lettuce in a large bowl with enough dressing to coat. Season salad with salt and pepper. Garnish with cumin seeds, oregano and remaining 1/2 cup feta.