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Ingredients
Method
- 200g quality feta
- Squeeze of lemon
- 1 crushed garlic clove
- 100g toasted almond flakes
- 120g rocket, spinach, and watercress salad
- 3 tbsp olive oil
- Salt and pepper
- 2 pomegranates, seeds only
- Put the cheese in a shallow dish and squeeze over the lemon juice. Scatter in the crushed garlic, and gently mix. Leave to marinate while you prepare the remaining salad ingredients.
- Toss together the leaves in a large salad bowl, along with the oil and plenty of seasoning. Crumble in the feta, then scatter with the toasted almonds and pomegranate seeds. Serve immediately, and enjoy.
10 mins
4 serving
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