Chicory, pomegranate & feta salad
By Matt Tebbutt
A no-cook, zingy vegetarian salad to serve alongside winter dishes
- Prep:10 mins
- Serves 6
Nutrition per serving
- kcal 83
- fat 5g
- saturates 3g
- carbs 5g
- sugars 3g
- fibre 2g
- protein 5g
- salt 0.65g
- 3 chicory, heads, leaves separated
- 100g bag watercress, thick stalks removed
- 1 pomegranate, halved and seeds bashed out
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 140g feta cheese, crumbled
This light, seasonal salad is packed with refreshingly crunchy, bitter leaves and zingy pomegranate seeds.Get ahead
You can prepare the leaves, dressing and feta for the chicory salad earlier in the day, but don’t toss together until the last moment.
In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
Toss and serve immediately.