Chicory, pomegranate & feta salad

• chicory↗3

  heads, leaves separated

• bag watercress↗100g g

  thick stalks removed

• pomegranate↗1

  halved and seeds bashed out

• extra-virgin olive oil↗3 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• feta cheese↗140g g

  crumbled

Step-by-step instructions

1. 1

   In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.

2. 2

   Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.

3. 3

   Toss and serve immediately.