Mediterranean feta salad with pomegranate dressing

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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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• drewsuse

  08 December 2009

  drewsuse rated and commented on this recipe

  

  Looks and tastes great.

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• gaboo

  02 October 2010

  gaboo rated and commented on this recipe

  

  Yummy :)

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• teresa

  13 October 2011

  teresa commented on this recipe

  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.

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• Gins

  21 December 2011

  Gins rated and commented on this recipe

  

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

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• Anna

  06 January 2013

  Anna rated and commented on this recipe

  

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

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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, sugar 11g, salt 0.94 g

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