Leafy salad with feta and pomegranate

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.