Chicory, pomegranate & feta salad

Recipe uploaded by

Matt Tebbutt

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Recipe by Matt Tebbutt

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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.

Matt says...

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

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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Ingredients

• 3 chicory , heads, leaves separated
• 100g bag watercress , thick stalks removed
• 1 pomegranate , halved and seeds bashed out
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 140g feta cheese , crumbled

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Vegetarian

Counts as 1 of 5-a-day

Ingredients

• 3 chicory , heads, leaves separated
• 100g bag watercress , thick stalks removed
• 1 pomegranate , halved and seeds bashed out
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 140g feta cheese , crumbled

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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