Mediterranean feta salad with pomegranate dressing

Mediterranean feta salad with pomegranate dressing

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(8 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 8
Middle Eastern pomegranate molasses gives this salad a delicious tang

Nutrition and extra info

  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Nutrition: per serving

  • kcal258
  • fat21g
  • saturates5g
  • carbs12g
  • sugars11g
  • fibre0g
  • protein6g
  • salt0.94g
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Ingredients

  • 2 red pepper
  • 3 medium aubergine, cut into chunks, or 15 small, halved

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 6 tbsp extra-virgin olive oil
  • tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 200g green bean, blanched (use frozen if you can)
  • 1 small red onion, sliced into half moons
  • 200g feta cheese, drained and crumbled
  • seeds 1 pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • handful parsley, roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

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

Method

  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.

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Comments, questions and tips

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Comments (10)

Teen24's picture

Quick and straightforward to make . Unless you llike sweet salads I would use less of the pomegranate molasses.

anilsson's picture
4

Great dish, made it without the pomegranate as the shop had sold out. I am sure it will be even better with it.

throssell56's picture
5

Stunning dish to set on a table and tastes fabulous - excellent with bbq lamb or pork.

teresadias's picture

I've made this salad twice and it's really nice! It totally replaces a side dish. Or can even be served as a main. I suspect it will go very well with lamb... I will try with lamb this weekend. Also I made my own pomegranate molasses as I couldn't find it where I live.

drewsuse's picture
5

Looks and tastes great.

skazka's picture
5

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

annemiek's picture
4

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.

wecelius's picture
5

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

Questions (1)

lindad4a's picture

Is this salad served hot or cold please?

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