Pomegranate, spinach & feta salad

¼ cucumber, halved lengthwise and cut into half-moons

4 medium vine ripened tomatoes, chopped

½ small red onion, finely sliced

50g baby spinach leaves

(2 large handfuls)

50g rocket leaves

(2 large handfuls)

3 tbsp flat leaf parsley, roughly chopped

80g pomegranate seeds

150g feta, crumbled

For the dressing

1 tsp pomegranate molasses

1 tbsp red wine vinegar

1 tsp fresh thyme leaves

60ml extra virgin olive oil

● Combine the cucumber, tomatoes, red onion, spinach and rocket leaves on a platter. Scatter over the parsley.

● Whisk together the dressing ingredients.

● Scatter over the pomegranate seeds and feta, then drizzle over the dressing and toss lightly. Serve with warm flatbreads.