mat osv.

for the salad
1 cup romaine lettuce, torn
1/3 cup flat leaf parsley leaves
1/3 cup mint leaves
1/2 cup baby spinach leaves
1/2 small red onion, finely sliced
1/2 cup cucumber, chopped
1/2 lime, skinned and segmented (and its zest)
1 small orange bell pepper, sliced
1 roma tomato, chopped
1 tbsp pomegranate seeds
1/2 tsp capers
1 tsp white sesame seeds
1 tsp flax seeds
2 sundried tomatoes, finely sliced
crumbled feta cheese, to taste

dressing
1 tsp pomegranate molasses (recipe here)1 tsp lemon juice
2 tsp sunflower oil
salt and pepper, to taste

instructions
In a bowl, combine lettuce, mint, parsley, spinach, finely sliced red onion, lime segments, tomatoes, cucumber, and bell pepper with a pinch of salt. Set aside to rest for 5 minutes.
Meanwhile, make dressing: In a small jar, combine pomegranate molasses, lemon juice, oil, salt, and pepper. Close lid and shake jar well.
Toss salad with dressing and top with feta, capers, sundried tomatoes, pomegranate seeds, sesame, flax seeds, and lime zest.