1 pomegranate 2 carrots, cut into thin batons
1 bunch lamb's lettuce, trimmed 1 bunch rocket, trimmed 1 bunch young spinach, trimmed
100 ml/3 1⁄2fl oz olive oil 1-2 tablespoons balsamic vinegar
juice of 1⁄2 orange, strained salt


1.Cut a thin slice from one end of the pomegranate, stand it upright and cut down through the skin at intervals. Holding the pomegranate over a bowl, bend the segments backwards and scrape the seeds into the bowl with your fingers.
2.Remove all traces of pith and membranes. Place the carrots, lamb's lettuce, rocket and spinach in a salad bowl.
3.Whisk together the olive oil, vinegar and orange juice in another bowl and season with salt to taste. Pour the dressing over the salad and toss. Sprinkle with the pomegranate seeds and serve.

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