CHICORY, POMEGRANATE & FETA SALAD
Toss separated chicory leaves (from 3 chicory heads) and 120g watercress, leaves picked, in a large bowl. Bash seeds out of 1 pomegranate. Push 1/4 of seeds through a fine sieve over a bowl to catch juices. Whisk 3 Tbsp red wine vinegar and 1½ Tbsp extra virgin olive oil into juice. Season with pepper. Add to leaves with remaining pomegranate seeds. Toss to combine. Toss in 80g crumbled reduced-fat feta.