Ingredients

• 1½ tsp olive oil
• 1½ tsp red wine vinegar
• ½ tsp dried oregano, plus extra to serve
• 1 garlic clove, crushed
• 1 red onion, finely sliced
• 1 wholemeal pitta bread
• ½ cucumber, roughly chopped
• 1 small green pepper, deseeded and roughly chopped
• 300g/10½oz tomatoes, roughly chopped
• 50g/1¾oz pomegranate seeds
• salt
• 1 tsp olive oil
• 200g/7oz reduced-fat feta, drained and patted dry on kitchen paper

Instructions

1. Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a large bowl. Add the onion, give everything a good mix, then set aside for 10 minutes to allow the onions to soften.

2. Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces.

3. To make the crispy feta, heat the oil in a non-stick frying pan over a medium heat. Break the block of feta in half, lay the pieces in the pan and cook without moving for 4–5 minutes until the underside is crisp and golden. Leave to cool slightly then carefully remove from the pan using a fish slice or palette knife.

4. Add the pitta bread pieces, cucumber, pepper, tomatoes and pomegranate seeds to the bowl of red onions and toss together. Divide the salad between two bowls and top with the feta and a pinch of oregano.