Wrap the feta in 2 pieces of puff pastry and press down firmly around the edges with a fork.
Brush with beaten egg and bake in the oven at 220 degrees top/bottom heat for 15-20 minutes.
In the meantime, finely chop the parsley and spring onions and roughly chop the pistachios. Remove the pomegranate from its shell.
Mix the ingredients for the dressing and pour over the salad.
Serve on top of the baked feta.
