Greek salad gets a hearty makeover with the addition of lamb sausages and roasted chickpeas.
Heat 1/2 the oil in a medium frying pan over medium-high heat. Cook sausages, turning, for 7 to 8 minutes or until browned and cooked through. Transfer to a board. Slice thickly.
Meanwhile, combine cucumber, tomato, capsicum, olives, mint, juice and remaining oil in a bowl. Add sausages. Toss gently to combine.
Divide lettuce among serving bowls or airtight containers. Top with sausage mixture, then fetta, chickpeas and oregano. Serve with bread.