Chicory, pomegranate & feta salad

Chicory, pomegranate & feta salad

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
83
protein
5g
carbs
5g
fat
5g
saturates
3g
fibre
2g
sugar
3g
salt
0.65g

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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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.

Recipe from Good Food magazine, December 2009

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Comments

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irenek's picture

I used mango, as pomegranate is not very easy to get your hands on here in the Netherlands.
But with the mango also a very tasty summer salad! Love the fruit – cheese combination.

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