In a bowl, mix together the pomegranates and Rhubarb Tamari.
Make the dressing by whisking together the yoghurt, olive oil, garlic, lemon juice. Add salt to taste.
Arrange the wedges of lettuce on a plate, and season with Forager’s Vinaigrette (if using) and salt.
Drizzle the yoghurt dressing over the dish, and then finish with sliced onion, pomegranate, feta cheese, and some herbs.
