Leafy salad with feta and pomegranate
By Claire
About This Recipe
Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate
Recipe Tags
Instructions
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
-
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.
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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.
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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.
Nutritional Information
feta
lemon juice
garlic
flaked almonds
watercress
olive oil
black pepper
pomegranates
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Leafy salad with feta and pomegranate