6 baby gem lettuces, halved, rinsed thoroughly and dried
12 red spring onions
4 avocados, peeled and quartered
2 tbsp olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
Topping:
150 g feta
125 g pomegranate rubies
Dressing:
1 lemon, juiced
80 ml olive oil
1 tsp honey
1 tbsp coriander, finely chopped
Garnish:
20 g crimson micro herbs