Pomegranate, Feta & Leafy greens


  1. 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 1tbsp juice to make a dressing.

  2. Place the leafy greens on the oatcakes, top with feta cheese and a few pomegranate seeds. Drizzle over a little dressing to serve.

Serves: 1
Preparation time: 5 mins
Difficulty level: Easy
Recipe by
Christine Bailey


  • 2 oatcakes

  • Handful of baby spinach and watercress leaves, thick stems removed

  • ½ pomegranate

  • 30g feta cheese

  • 2tsp olive oil

  • Black pepper and salt to taste

  • 1tsp red wine vinegar