Prepare the Garden Gourmet Rondos according to the instructions on the package.
Distribute the lettuce on 4 plates. Pick the leaves from the dill sprigs and cut the onion into thin rings. Put this on the lettuce.
Roast the pine nuts in a dry frying pan and chop them coarsely. Sprinkle over the plates.
Cut the capers and dill stalks very finely and stir in the yogurt with the crushed garlic. Sprinkle the dressing over the salad and garnish with the cheese.
Serve the Garden Gourmet Greek Rondos on the salads with a lemon part. Delicious with a slice of coarse whole meal bread.