Ingredients

2 pomegranates

60g mixed lettuce
  (crisp, watercress, rocket, cos, frilly)

½ English cucumber

8 Italian plum tomatoes

200g blue cheese

Method

Halve the pomegranate and turn inside out over a bowl to extract the seeds and juice.

Tear up the lettuce and scatter it over a serving plate.

Score the skin of the cucumber with a fork and thinly slice.
Tuck the cucumber slices into the lettuce.

Quarter the plum tomatoes and lay them over the lettuce and cucumber.

Crumble the blue cheese into large chunks and scatter over the salad.

Sprinkle the pomegranate seeds & juice over the top of the salad and serve.