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
Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.
