1/2 tsp dried oregano
1 head of cauliflower, broken into one-inch florets
4 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
4 ripe tomatoes, sliced
1 bunch of mint, leaves only
50g/2oz black olives
Sea salt and freshly ground black pepper
Cut the feta into thin slices and sprinkle with the oregano.
Now cook the cauliflower florets for four minutes in boiling water, then drain and place into a bowl.
Allow to cool slightly then drizzle over the oil and vinegar and mix together well.
Once the cauliflower is back to room temperature, add all the other ingredients to the bowl and toss lightly.
Season to taste and arrange artfully on plates. Serve at once.