Mediterranean feta salad with pomegranate dressing

Recipe uploaded by

Jennifer Joyce

3 ratings

Recipe by Jennifer Joyce

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1. Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
2. Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
3. Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

PER SERVING

258 kcalories, protein 6g, carbohydrate 12g, fat 21 g, saturated fat 5g, fibre 0g, salt 0.94 g

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• Nel

  01 December 2008

  Nel rated and commented on this recipe

  

  Simply fab.

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• Wenche C

  21 December 2008

  Wenche C rated and commented on this recipe

  

  Delicious together with the sticky chicken with sherry, almonds and dates

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• annemiek

  25 December 2008

  annemiek rated and commented on this recipe

  

  This is a very good recipe, although I think there should be a little less of the feta cheese. I didn't use any of the pomegranate, because I was unable to find it here.

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• Nel

  24 February 2009

  Nel commented on this recipe

  I think the pomegranate is vital in this case...

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Ingredients

• 2 red peppers
• 3 medium aubergines , cut into chunks, or 15 small, halved
• 6 tbsp extra-virgin olive oil
• tsp cinnamon
• 200g green beans , blanched (use frozen if you can)
• 1 small red onion , sliced into half moons
• 200g feta cheese , drained and crumbled
• seeds 1 pomegranate
• handful parsley , roughly chopped

FOR THE DRESSING

• 1 small garlic clove , crushed
• 1 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 5 tbsp extra-virgin olive oil

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Gluten-free, Egg-free, Nut-free

Ingredients

• 2 red peppers
• 3 medium aubergines , cut into chunks, or 15 small, halved
• 6 tbsp extra-virgin olive oil
• tsp cinnamon
• 200g green beans , blanched (use frozen if you can)
• 1 small red onion , sliced into half moons
• 200g feta cheese , drained and crumbled
• seeds 1 pomegranate
• handful parsley , roughly chopped

FOR THE DRESSING

• 1 small garlic clove , crushed
• 1 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 5 tbsp extra-virgin olive oil

PER SERVING

258 kcalories, protein 6g, carbohydrate 12g, fat 21 g, saturated fat 5g, fibre 0g, salt 0.94 g

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