Feta, Pomegranate & Rocket Salad

Cut Foccacina into small cubes, drizzle with olive oil, dried parsley, garlic powder and salt and pepper. Arrange on baking sheet and cook in oven set to 180°C/GM4 for 8-10 minutes until golden brown.Using a spoon, bash out the seeds of the pomegranate

Peel orange and finely chop peel into thin strips (julienne), blanch in boiling water to 10 seconds and refresh.Segment orange by running a sharp knife between the pith of the fruit, removing any seeds as you go.

Build salad by mixing chicory with rocket leaves and placing in centre of plate. Add orange segments, crumbed feta, pomegranate seeds and croutons. Finish with a sprinkling of orange julienne.