Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds

1. 1

   Slice the red onion into fine half-moons and put this delicate tangle into a small, non-metallic bowl, pour the vinegar over this, and make sure all of the onion is submerged.

2. 2

   Cover with plastic wrap and leave to steep.

3. 3

   When the vinegar's done its trick and the onion strips are lit up like shards of a stained-glass window designed by Schiaparelli, get on with the rest of the salad.

4. 4

   Get out 2 plates, and divide the feta between them, breaking it up into uneven chunks.

5. 5

   Sprinkle it with the nigella or black mustard seeds.

6. 6

   Peel and remove the pit from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta.

7. 7

   Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil.

8. 8

   Serve with the onions, lifted from their steeping juice and draped over the plate.

* Per serving · 4 servings · Values may vary.