Chicory, pomegranate & feta salad
A no-cook, zingy vegetarian salad to serve alongside winter dishes
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
No cook
Vegetarian
Counts as 1 of 5-a-day
- 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.
- 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.
- Toss and serve immediately.
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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http://www.bbcgoodfood.com/recipes/75607/
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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
No cook
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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Latest comments and suggestions
25 June 2010
irenek commented on this recipe
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