Love a salad with flavour. And this salad is packing in the flavour. Different textures and colours – it’s got the lot.

So if you’re sick of flavour-lacking, leafy green salads, this recipe is for you.

Ingredients – enough for one

• 1 pomegranate
• Small handful of fresh mint
• 150g baby carrots
• 20g feta cheese
• 1 microwaveable packet of wild rice
• Olive oil
• 1 tbsp red wine vinegar

Method

1. Wash the carrots and halve them – quarter them if they’re still a little chunky
2. In a frying pan, along with 1 tablespoon of olive oil, put the carrots in on a low heat for about 15 minutes. Turn them so they don’t burn. When they’re done they should have a little colour.
3. Whilst your carrots are frying, halve your pomegranate and squeeze the juice of one half into a bowl. Add your red wine vinegar and 1 tablespoon of olive oil.
4. Chop about a third of your mint leaves and add to the bowl.
5. Cook your microwaveable rice according to its instructions and add to the bowl along with the carrots.
6. Sprinkle over the pomegranate seeds from the half you haven’t used. Crumble your feta over the salad and decorate with remaining mint leaves.