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

Nutrition per serving

  • kcal 258
  • fat 21g
  • saturates 5g
  • carbs 12g
  • sugars 11g
  • fibre 0g
  • protein 6g
  • salt 0.94g


  • 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


  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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