Green salad with pomegranate and feta (Prasini salata me rodi kai feta)
1 head lettuce, preferably curly-leafed, washed and shredded
small bunch of rocket leaves, washed and shredded
2 spring onions, sliced in rings
150 g feta, crumbled
2 T pine nuts, lightly toasted
For the dressing: 3 T olive oil, 1 T balsamic vinegar, dash salt, juice of ½ pomegranate.
Arrange the greens on a platter, scatter the onions and feta over them. Cut the pomegranate in half and using the handle of a wooden spoon, hit the half pomegranate over a bowl to dislodge the seeds. Sprinkle the pomegranate and pine nuts over the salad. Make a dressing with oil, vinegar, salt and juice from the other half of the pomegranate and pour over the salad. Garnish with croutons.
This can be made into a main-dish salad by adding chopped cooked turkey or tuna fish.