Divide the pomegranate into four parts, and pop all the pomegranate seeds out in a bowl of water. This way, you avoid getting pomegranate juice everywhere. Now take the pomegranate seeds out and place in a small bowl.
2
Finely chop red onion, coriander and green chili, and add to the bowl with pomegranate seeds.
3
Heat chickpeas and juarez meat spice in a frying pan together with a tiny splash of water.
4
Load the potato wraps with spinach, pomegranate salsa, spicy chickpeas and feta cheese.
5
If following the weekly menu, save half of the pomegranate salsa and spicy chickpeas in the fridge. These will be used in another dinner.
