2 tbsp flaked almonds
100g of prewashed watercress and/or rocket
50g of alfalfa shoots
5 sprigs of fresh mint
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1. Put a medium frying pan on a medium heat. Add 2 tbsp of flaked almonds and toast, tossing occasionally until golden, then tip into a small bowl to cool.
2, Tip the salad leaves and alfalfa on to a platter. Finely slice the leaves of fresh mint and scatter over, along with the toasted almonds. Halve a pomegranate, then hold 1 half cut side down in your hand and bash the back with a spoon so the seeds fall over the salad.
3. Pour 3 tbsp of extra virgin olive oil into a glass. Squeeze in the juice from the remaining pomegranate half. Add 1 tbsp of white wine vinegar, mix, then take to the table with the salad to dress at the last minute.
Instead of fresh mint, we can use a fresh coriander or parsley.
Source: Jamie Oliver, Jamie’s 30 minute meals, 2010. Penguin.