Feta, beetroot & pomegranate salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 1
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.
