Put the onion in a bowl with the salad leaves and raspberries. Drizzle over the vinegar and toss together.
Cut the pomegranate into quarters, flex the skin and pop out the seeds. Sprinkle half the seeds over the salad, then transfer the salad to 4 serving plates.
Toast the bread on both sides and arrange 2 slices in the centre of each serving plate. Spoon the cottage cheese on to the toast, sprinkle with the remaining pomegranate seeds and a little paprika and serve.