Feta and pomegranate salad
Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate. A feta and pomegranate salad to impress.
Ingredients
- 200g/7oz feta
- splash lemon juice
- 1-2 garlic cloves, crushed
- 100²µ/3Β½΄Η³ϊ flaked almonds, toasted
- 120g bag mixed rocket, spinach and watercress
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 2 pomegranates, seeds only
Method
Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad.
Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon.
Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately.
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