Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate. A salad to impress.
300g/10½oz feta
splash lemon juice
2 garlic cloves, crushed
110g/4oz flaked almonds
4 small handfuls of mixed rocket, spinach and watercress
2 tbsp olive oil
1 tbsp sesame oil
salt and freshly ground black pepper
2 pomegranates, seeds only
Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate for about three hours.
Toast the almonds under a medium grill until lightly browned.
Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, sesame oil and salt and freshly ground pepper.
Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve straightaway.
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