INGREDIENTS:

- 1 cup pearl cous cous

- 100g spinach

- 250g cherry tomatoes, halved

- 1 avocado, diced

- 1 cucumber, diced

- 60g goats cheese or feta 

- seeds of 1/2 a pomegranate

- 1/2 cup pepitas, toasted

DRESSING:

- 30ml EVOO

- 15ml pomegranate molasses 

- 1 tsp white balsamic vinegar

- 2tsp Za'atar 

METHOD

1. Cook the pearl cous cous on the stove according to packet instructions. Allow to cool

2. Mix all dressing ingredients in a small bowl

3. Toss spinach, cherry tomatoes, avo, cucumber & cooked pearl cous cause in a large mixing bowl. Add dressing and toss (if you won't be eating the salad immediately, save the dressing and drizzle it over the salad right before serving to prevent the spinach going soggy)

4. Transfer the salad to a nice serving bowl. Top with goats cheese, pomegranate & pepitas