Ingredients

2 tsp grapeseed oil

1 tbsp pomegranate molasses (you can substitute maple syrup)

pinch of ground cinnamon

1 tsp cumin seeds, toasted

squeeze of lemon juice

handful of parsley, finely chopped

handful of mint leaves, torn

2 cooked beetroot, cut into thin wedges (roasted tastes better)

30g feta, (or more) crumbled

handful of rocket leaves

½ romaine lettuce, torn into bite-sized pieces

pomegranate seeds (just use the whole thing, they’re delicious and full of Vit C).

Method

STEP 1

Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season well with salt and pepper.

STEP 2

Toss in the herbs, beetroot, feta, rocket and lettuce, and most of the pomegranate seeds, toss to coat in the dressing. Sprinkle over the remaining pomegranate seeds to serve.

This salad goes brilliantly with dukkah crusted baked chicken, or a moroccan inspired slow roast lamb.