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Mediterranean feta salad with pomegranate dressing

Middle Eastern pomegranate molasses gives this salad a delicious tang

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 258
  • Carbohydrates 12
  • Saturated Fat 5
  • Sugar 11
  • Protein 6
  • Fat 21
  • Fibre 0
  • Salt 0.94

Nutrition per serving

  • Calories 258
  • Carbohydrates 12
  • Saturated Fat 5
  • Sugar 11
  • Protein 6
  • Fat 21
  • Fibre 0
  • Salt 0.94

Ingredients

  • 2 red peppers
  • 3 medium aubergines, cut into chunks, or 15 small, halved
  • 6 tbsp extra-virgin olive oil
  • tsp cinnamon
  • 200g green beans, 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

Method

  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.

  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.

  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.

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