Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 4
Recommended by
14 people
Dietary
Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate. A salad to impress.
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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By Henry Dimbleby
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By Valentine Warner
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