Heat the oil in a small frying pan. Add the oil, Knorr Vegetable Stock Pot and cook on gentle heat for 2-3 minutes until stock has melted.
Remove from the heat and add the dill, Robertsons Origanum, lemon juice, Robertsons Black Pepper and olive oil. Place in fridge to cool for 15 minutes.
In a large bowl combine together the cucumbers, red onion, hazelnuts and feta
Serve and drizzle over the chilled herb dressing, and finish with the pomegranate seeds.