The perfect antidote to Christmas Day stodge, this salad is fresh, healthy and delicious and makes a great accompaniment to cold turkey or ham. The salty feta beautifully offsets the sweet little jewels of pomegranate and the lentils provide a good dose of carbs without overloading delicate tummies. Of course it’s just as good on any other day- a lovely light lunch or dinner party side salad.

Serves 4 as a side dish

Ingredients

A handful of blanched hazelnuts

1 bag of baby leaf salad

1/2 packet or can of cooked puy lentils

Half a pomegranate

1 ripe avocado

100g feta cheese

Dressing ingredients

2 tbsp balsamic vinegar

4 tbsp olive oil

Salt and pepper

Method

Gently toast the hazelnuts in a dry frying pan, then roughly chop.

Put the leaves and lentils into a serving dish. Chop the avocado into the dish and crumble over the feta. Scoop out the pomegranate seeds and scatter over the salad, then top with the hazelnuts.

Whisk together the oil and vinegar in a small jug or bowl, then season with a pinch of salt and pepper, and drizzle over the salad. (you may not need all of it)