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Mediterranean feta salad with pomegranate dressing

Mediterranean feta salad with pomegranate dressing

A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Middle Eastern pomegranate molasses gives this salad a delicious tang

  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian
Nutrition: per serving
low insalt0.94g


  • 2 red peppers
  • 3medium aubergines , cut into chunks, or 15 small, halved
  • 6 tbsp extra-virgin olive oil
  • tsp cinnamon
  • 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
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2008

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A star rating of 4.8 out of 5.12 ratings

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