Name: Mediterranean feta salad with pomegranate dressing
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 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 -; 1 small garlic clove , crushed -; 1 tbsp lemon juice -; 2 tbsp pomegranate molasses -; 5 tbsp extra-virgin olive oil -

Mediterranean feta salad with pomegranate dressing

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean feta salad with pomegranate dressing

1. 2 red peppers -

2. 3medium aubergines , cut into chunks, or 15 small, halved -

3. 6 tbsp extra-virgin olive oil -

4. tsp cinnamon -

5. 200g green bean , blanched (use frozen if you can) -

6. 1 small red onion , sliced into half moons -

7. 200g feta cheese , drained and crumbled -

8. seeds 1 pomegranate -

9. handful parsley , roughly chopped -

10. 1 small garlic clove , crushed -

11. 1 tbsp lemon juice -

12. 2 tbsp pomegranate molasses -

13. 5 tbsp extra-virgin olive oil -

How to cook deliciously - Mediterranean feta salad with pomegranate dressing

1. Stage

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.

2. Stage

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.

3. Stage

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.