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Pomegranate and Feta Green Salad



  • 1 pomegranate
  • 200g feta
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to season
  • 1/4 cup walnuts
  • 6-7 cups (loosely packed) dark leafy greens such as rocket, spinach and watercress


  1. Toast walnuts and set aside to cool.
  2. Remove seeds from pomegranate, leaving membrane and skin behind.
  3. Wash leafy greens and remove any stalks.
  4. Whisk the lemon juice, olive oil and mustard in a big bowl. Add pepper and salt to season.
  5. Toss the leafy greens, pomegranate seeds and crumbled feta through the dressing.
  6. Sprinkle with toasted walnuts and serve.

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