Gluten Free  - Leafy salad with feta and pomegranate
Home
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit

Ingredients


200g/7oz feta

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






Method


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