It is not essential to use this light, slightly more delicate feta, but it does make this salad slightly more silken in flavour. If you find it difficult to buy, look for a good-quality Greek feta.
1 red onion, peeled and sliced into pinwheels
1 tsp pomegranate molasses
1 tsp sugar
1 tsp extra-virgin olive oil
A little sea salt
200g/7oz feta cheese
A handful of salad leaves – small-leafed spinach is nice
1 dried red chilli, crumbled
The seeds of 1 pomegranate
For the dressing
3 tsp pomegranate molasses
1 tsp soft brown sugar
The juice of 1 lemon
Sea salt and freshly ground black pepper
150ml/5fl oz extra-virgin olive oil
Preheat the oven to 180C/350F/Gas4.
Place the onion in a bowl and add the molasses, sugar, oil and salt. Toss together using your hands. Pour on to a roasting tray and place on the middle shelf of the oven. Roast, turning once or twice, until the onions are soft and glossy – this should take about half an hour. Remove from the oven and allow to cool.
Now make the dressing. Place the molasses, brown sugar and lemon juice into a bowl, add a pinch of salt and a little freshly ground black pepper. Whisk in the olive oil and set aside.
Slice the feta into generous-sized chunks and place in a bowl with the salad leaves, crumbled dried chilli and cooked onions.
Add half the dressing and toss gently, arrange on individual plates or one large one, scatter over the pomegranate seeds, drizzle over the rest of the dressing and serve.