Serves: 4
Prep Time: 10 mins
  • ¼ cucumber, halved lengthways and cut into half-moons
  • 4 medium vine ripened tomatoes, chopped
  • ½ small red onion, finely sliced
  • 50g baby spinach leaves about 2 large handfuls
  • 50g rocket leaves about 2 large handfuls
  • 3tbsp flat leaf parsley, roughly chopped
  • 80g pomegranate seeds
  • 150g feta cheese crumbled
  • 1tsp pomegranate molasses
  • 1tbsp red wine vinegar
  • 1tsp fresh thyme leaves
  • 60ml extra virgin olive oil
Low Sugars
Nutrient Per 100g Per serving
Energy (KJ) 426 1191
Energy (KJ) 102 285
Fat (g) 8.1 22.5
Saturated Fat (g) 2.7 7.5
Carbohydrates (g) 5.3 14.8
Fibre (g) 1.0 2.8
Sugars (g) 3.3 9.3
Protein (g) 2.8 7.7
Salt (g) 0.4 1.1
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The pomegranates add a pop of sweetness in this simple salad which works perfectly with the salty feta.


Combine the cucumber, tomatoes, red onion, spinach and rocket leaves in a large mixing bowl or on a platter. Scatter over the parsley.
Whisk together the dressing ingredients.
Scatter over the feta and pomegranate seeds then pour over the dressing and toss lightly. Serve with warm flat bread.