Put the Feta in a large bowl with the cold milk. Leave in the fridge. 

Dice the tomatoes. Add pepper. 

Grille pine nuts. 

Brown the kernels. 

Cut the olives into little cubes. 

Cut the Feta into little cubes and marinate along with the olive cubes in 2 soupspoons of lemon juice. Add half of the finely chopped dill. 

Transfer the preparation to individual ramekins, making sure that the diced tomatoes, Feta and olives mixture, and pine kernels are well tamped down. 

Remove on to serving plates, over a bed of lettuce leaves.