splash lemon juice
50g flaked almonds, toasted
120g bag mixed rocket, spinach and watercress
3 tbsp olive oil
salt and freshly ground black pepper
1/2 pomegranate, seeds only*
*Do not exceed - moderate fructan
Put the feta in a shallow dish, squeeze over the lemon juice. 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, sesame oil and salt and freshly ground pepper.
Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately.
Recipe adapted from: Good Food