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Feta, beetroot & pomegranate salad served on a plate

Feta, beetroot & pomegranate salad

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 1

Enjoy something lighter for lunch with this bright salad. It's low-calorie and full of flavour thanks to mint, parsley, cinnamon and cumin

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal293
fat14g
saturates5g
carbs26g
sugars15g
fibre9g
protein12g
salt1.1g
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Ingredients

  • 2 tsp rapeseed oil
  • 1 tbsp pomegranate molasses
  • pinch of ground cinnamon
  • 1 tsp cumin seeds , toasted
  • squeeze of lemon juice
  • handful of parsley , finely chopped
  • handful of mint leaves, torn
  • 2 cooked beetroot , cut into thin wedges
  • 30g feta , crumbled
  • handful of rocket leaves
  • ½ romaine lettuce , torn into bite-sized pieces
  • 20g pomegranate seeds

Method

  • STEP 1

    Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.

  • STEP 2

    Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.

Goes well with

Recipe from Good Food magazine, November 2019

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Overall rating

A star rating of 5 out of 5.2 ratings
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