First, prepare the salad dressing by placing pomegranate
juice in a medium saucepan over high heat. Bring juice to the boil. Reduce heat
to a simmer for 8 mins or until the liquid reduces to 2 tbs. Set
aside to cool slightly before you transfer liquid to a screw-top jar. Add the oil, honey
and garlic. Season with salt and pepper. Shake well to combine.
Next, arrange the
watermelon, spinach, onion and olives on a large serving platter. Sprinkle with the
fetta and mint. Top with pomegranate seeds and jalapeño. Season to taste with salt and pepper, then, drizzle
with dressing.
