Wash and dry all veges. Cover the dried cranberries with the orange juice and add a good grind of black pepper. Set aside for 20 mimnutes or so. Chop the cucumber, tear the cos, and pick over the rocket, and throw them all together in a salad bowl. On a low heat, in a heavy pan, lightly toast the pecans (around 5 minutes), then remove from heat and cool. Crumble the feta over the salad leaves, and add the cranberries, reserving the juice. In a small jar, combine the olive oil with the remaining orange juice, and shake well to combine. Scatter the pecans over the salad, mix through, and serve with the dressing.