Instructions

1. 1

   Put the feta in a shallow dish, squeeze over the lemon juice and 1 tbsp of olive oil and scatter over the toasted cumin seeds. Leave to marinate for about 30 minutes.

   
   

2. 2

   Roast the figs in the oven at 180C for 20-30 minutes, or until soft.

   
   

3. 3

   Toss the spinach in a large salad bowl with 2 tbsp of olive oil and season.

   
   

4. 4

   Crumble in the marinated feta, arrange the figs on top and scatter over the toasted almonds and pomegranate seeds. Serve immediately.

   
   

Ingredients

• 1 pomegranate , seeds only
• 4 ripe figs, cut vertically into halves
• 300g feta
• 1 splash lemon juice
• 3 tbsp olive oil , 1 tbsp for the marinade, 2 tbsp for tossing the spinach
• 1 tsp cumin seeds, toasted
• 110g flaked almonds , toasted
• 4 small handfuls of baby spinach
• 1 pinch salt
• 1 pinch corase ground black pepper

Serves 4

Total time required 50 mins

• Preparation time: 20 mins
• Cooking time: 30 mins
• Other time: 30 minutes marinating time