Leafy salad with feta and pomegranate

Preparation: less than 30 mins
Cooking time: no cooking required
Serves 4

Ingredients

  • 200g/7oz feta
  • splash lemon juice
  • 1-2 garlic cloves, crushed
  • 100g/3½oz 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

  1. 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.

  2. 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.

  3. 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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