Feta, beetroot & pomegranate salad
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Feta, beetroot & pomegranate salad

By Anna Glover

Enjoy something lighter for lunch with this bright salad. It's low-calorie and full of flavour thanks to mint, parsley, cinnamon and cumin

  • Prep:10 mins
    No cook
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 293
  • fat 14g
  • saturates 5g
  • carbs 26g
  • sugars 15g
  • fibre 9g
  • protein 12g
  • salt 1.1g

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

  1. Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.

  2. Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.

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