Chicory, pomegranate & feta salad

Chicory, pomegranate & feta salad

A no-cook, zingy vegetarian salad to serve alongside winter dishes

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

No cook
Vegetarian

Vegetarian

Counts as 1 of 5-a-day

Method

  1. In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
  2. Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
  3. Toss and serve immediately.
Try

Matt says...

This light, seasonal salad is packed with refreshingly crunchy, bitter leaves and zingy pomegranate seeds.

Get ahead

You can prepare the leaves, dressing and feta for the chicory salad earlier in the day, but don't toss together until the last moment.

Per serving

83 kcalories, protein 5g, carbohydrate 5g, fat 5 g, saturated fat 3g, fibre 2g, sugar 3g, salt 0.65 g

Recipe from Good Food magazine, December 2009.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

No cook
Vegetarian

Vegetarian

Counts as 1 of 5-a-day

Ingredients

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Per serving

83 kcalories, protein 5g, carbohydrate 5g, fat 5 g, saturated fat 3g, fibre 2g, sugar 3g, salt 0.65 g

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