400g feta cheese in 1cm dice
3 handfuls of flat-leaf
4 tbsp extra virgin olive oil
1 tbsp lemon juice
Heat the oven to 170C fan oven/180C or 350F electric oven/Gas 4. Lay the hazelnuts in a single layer on a small baking tray and toast for 10 minutes until golden. Remove and leave them to cool. Halve the pomegranates, and by gently pressing the outside of the skin pop the seeds into a bowl, discarding any white membranes.
Add the feta cheese, the hazelnuts and parsley to the pomegranate seeds. Pour over the olive oil and lemon juice, and add a grinding of black pepper. Very gently toss to combine the ingredients. You can prepare the salad a couple of hours in advance of eating.