Feta, beetroot & pomegranate salad

Ingredients

2 tsp rapeseed oil

1 tbsp pomegranate molasses

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

30g feta , crumbled

handful of rocket leaves

½ romaine lettuce , torn into bite-sized pieces

20g pomegranate seeds

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

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