Peel and dice potato into 1/2 inch cubes. Bring a pot of water to a boil and add potatoes, boiling for 10-11 minutes, until JUST fork tender. Drain and let cool.

Slice cabbage into thin strips, removing middle core chunks. Peel and shred carrots. Add both to a tupperware with the mayo, apple cider vinegar, sugar, salt and pepper. Mix well. Put potatoes and slaw mix in the fridge to chill for at least 1 hour.

Slice green onion on a diagonal - reserving some of the green tops for garnish. Combine the potatoes, slaw mixture and green onion until well mixed.

Peeling the cucumber is up to your preference - I'm a fan of the half peel. Then remove ends and slice into quarters. I learned recently, that at this stage you can place the cucumber quarters seed down on a cutting board and lightly crush with the flat side of your knife. This helps the cucumber absorb flavours from your dressing/seasoning! So give them a crush and then slice.

Place the cukes, chickpeas, feta, olive oil, wine vinegar, olives and olive juice in a bowl. Mix well, and taste while adding honey to find your ideal balance of acidity and sweetness.

Spread out lettuce mix to make a bed.

Scoop salads onto your lettuce bed and garnish with green onion tops.

Use tongs to scoop some lettuce greens with your salad, and enjoy!