Salad dressing: Combine buttermilk, sour cream, dill and 1/2 teaspoon of the cumin in a jar and shake until combined. Add a pinch of salt and some cracked pepper. Shake again, taste and add more salt if necessary.

Hazelnuts: Using a knife or food processor, chop hazelnuts into smaller pieces (approximately into thirds). Heat 1 tbsp olive oil over medium heat. Add hazelnuts and the remaining 1 tsp of cumin. Toss around the pan for around 1 minute or until the hazelnuts are nicely toasted. Transfer the nuts to a plate and allow to cool.

Salad: Combine lettuce, spring onion, 2/3 hazelnuts and 2/3 feta in a large bowl. Pour over buttermilk dressing and gently combine. Taste and season with extra salt if needed.

To finish: Transfer the salad to a serving bowl. Scatter the remaining feta and hazelnuts over the top of the salad. Serve!