Step 1

Preheat the grill to high and line a grill tray with foil.

Step 2

Place the capsicum, skin-side up, in a single layer under the grill and cook for 3-4 minutes until the skins blister and blacken. Transfer to a plastic bag and stand for 5 minutes.

Step 3

When cool enough to handle, peel the capsicum, then slice into short, thin strips.

Step 4

Meanwhile, for the dressing, place the ingredients in a screwtop jar, add some sea salt to taste, then shake until thoroughly combined. Set aside.

Step 5

Place the cucumber, tomato, olives and most of the onion and capsicum in a bowl. Pour over dressing and toss to combine. crumble two-thirds of the feta over the top and gently toss to combine. carefully transfer the salad to a serving platter or large bowl. crumble the remaining feta over the top, and garnish with the reserved capsicum strips and onion, and tarragon flowers, if using.