3 chicory, heads, leaves separated
100g bag watercress, thick stalks removed
1 pomegranate, halved and seeds bashed out
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
140g feta cheese, crumbled
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.
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.
Toss and serve immediately.
Recipe from Good Food magazine