Serves 4

Ingredients
300g Feta cheese, cubed
110g / 4oz flaked almonds
4 small handfuls of mixed rocket, spinach and watercress
2 pomegranates, seeds only

Orange Vinaigrette
50ml Del Monte Orange juice
2 tsp Dijon mustard
30ml raspberry vinegar
1/4 tsp thyme
50ml olive oil
Salt and pepper to taste

Method
1) Mix all ingredients for the dressing and marinate the cubed feta. Leave to marinate for about three hours.
2) Toast the almonds in a dry frying pan, on a low heat until lightly browned.
3) Toss together the rocket, and watercress in a large salad bowl with the marinated feta, and scatter the pomegranate seeds and toasted almonds over.

Serve straight away, with extra vinaigrette on the side.