Spinach, spring onion and pomegranate salad

Serves: 4

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• Mixture of young spinach leaves and wild rocket to feed 4
• 1  pomegranate
• extra-virgin olive oil
• 1 squirt lemon juice
• sea salt
• 4  spring onions, trimmed and finely sliced diagonally

Method

1. Wash the salad leaves in cold water, then spin them in a salad spinner or, failing that, place them in a clean tea towel, gather up the corners and give it a jolly good shake. Place the leaves in a bowl. Halve the pomegranate and, pressing down on the skin of each half, pop the seeds out into a bowl. Pick out any white membranes and discard the juice.
2. To serve the salad, drizzle over a little olive oil and gently toss using your hands to coat the leaves. Now squeeze over a little lemon juice, scrunch over a few crystals of sea salt, scatter over half the spring-onion slices and toss. Scatter over the remaining spring onion and the pomegranate seeds and serve. Recipe by Annie Bell

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