Feta, Cucumber, Green Bean and Mint Salad with Yoghurt Dressing

2 cups green beans, top and tailed, cut in half and boiled for 5 minutes. Then drained.
2 cups cucumber, peeled and thinly sliced
1/2 feta cheese, rinsed, patted dry and cut into cubes
2T finely chopped fresh mint.
1/2 cup crispy bacon chopped (optional)

Arrange the beans, cucumber and feta on a platter. Sprinkle over mint and bacon.

Dressing

4T plain yoghurt
1t sugar
1/2t salt
4T white balsamic vinegar
3T olive oil

Mix together. Serve with the salad in a small pouring jug.

Banting: replace the sugar used in the dressing with mustard.