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

Directions

• 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.