Pomegranate, feta & leafy greens
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.
Place the leafy greens on the oatcakes, top with feta cheese and a few pomegranate seeds. Drizzle over a little dressing to serve.
Fresh, fruity, absolutely bursting with flavour – and they only take five minutes to make!
- 2 Oatcakes
- Handful of baby spinach and watercress leaves, thick stems removed
- half pomegranate
- 30g feta cheese
- 2tsp olive oil
- black pepper and salt to taste
- 2 slices of goat's cheese