Place the feta cheese in a small baking dish or in a small plastic container and sprinkle with the dried herbs, a good splash of olive oil and a pinch of pepper and salt.

Cover with cling film and let the feta cheese marinate for 30 minutes. In the meantime slice the avocado in a half, peel it and remove the pit. Then chop the avocado meat up roughly. Add it to a clean blender together with the fresh mint and cilantro, the ground cumin and 6 tablespoons of olive oil. Also season with a pinch of pepper and salt.

Blend well until you get a smooth paste. Then check the seasoning and add extra pepper or salt to taste if necessary.

Scoop the avocado dip onto a large serving plate or large bowl. Open up the pomegranate and remove half of the red seeds.

Then slice the marinated feta cheese into little cubes and sprinkle them on top of the avocado dip. Garnish with the pomegranate seeds also. Drizzle with the remaining feta cheese marinade. Season with a pinch of pepper and salt. Finish with extra fresh cilantro and mint leaves. Serve with nachos or bread.