Feta and pomegranate salad

Name: Feta and pomegranate salad
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 2 pomegranates, halved; 1 red onion, finely diced; 3 tbsp olive oil; 2 tbsp red wine vinegar; 200g vegetarian feta; 2 large chicory heads, 1 red and 1 white, large leaves roughly torn; Small bunch of fresh mint, leaves picked

Easy
December 2006

Easy
December 2006

Test kitchen approved

Serves 4
Hands on time 15 mins, plus 30 mins resting time

This winter salad recipe really packs a punch and works well as a dinner party starter.

Nutrition: per serving

Calories: 242kcals
Fat: 18.8g (8.1g saturated)
Protein: 9.2g
Carbohydrates: 10.1g (8g sugars)
Salt: 1.8g

Nutrition: per serving

Calories: 242kcals
Fat: 18.8g (8.1g saturated)
Protein: 9.2g
Carbohydrates: 10.1g (8g sugars)
Salt: 1.8g

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Ingredients

2 pomegranates, halved
1 red onion, finely diced
3 tbsp olive oil
2 tbsp red wine vinegar
200g vegetarian feta
2 large chicory heads, 1 red and 1 white, large leaves roughly torn
Small bunch of fresh mint, leaves picked

Method

Working over a bowl, knock out the seeds from each pomegranate half by smacking the skin quite decisively with the back of a wooden spoon. Pick out any strands of pith that escape. Mix the seeds with the onion, oil and vinegar and season to taste. Set aside for 30 minutes, as the maceration will create a dressing.
Slice or break the feta into bite-size pieces and add to the pomegranate. Add the chicory to the bowl along with most of the mint leaves, gently combine and transfer to a serving dish. Serve garnished with the remaining mint leaves.