Enjoy something lighter for lunch with this bright salad. It's low-calorie and full of flavour thanks to mint, parsley, cinnamon and cumin
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: Per serving
- kcal293
- fat14g
- saturates5g
- carbs26g
- sugars15g
- fibre9g
- protein12g
- salt1.1g
Ingredients
- 2 tsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp pomegranate molasses
- pinch of ground cinnamon
Cinnamon
sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp cumin seeds, toasted
- squeeze of lemon juice
- handful of parsley, finely chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- handful of mint leaves, torn
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 cooked beetroot, cut into thin wedges
Beetroot
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 30g feta, crumbled
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- handful of rocket leaves
- ½ romaine lettuce, torn into bite-sized pieces
- 20g pomegranate seeds
Method
Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.
Comments, questions and tips