Mediterranean recipe for 8 people, takes only 30 mins; recipe has red pepper, aubergine, extra-virgin olive oil, cinnamon, green bean, red onion, feta cheese, pomegranate, parsley, garlic clove, lemon juice, pomegranate molasses and extra-virgin olive oil.
Mediterranean feta salad with pomegranate dressing
Course: Mediterranean
Servings
8
servings
Prep time
10 mins
Ingredients
- Red Pepper: 2 red peppers
- Garlic Clove: 1 small garlic clove, crushed
- Extra Virgin Olive Oil: 6 tbsp extra-virgin olive oil
- Red Onion: 1 small red onion, sliced into half moons
- Feta Cheese: 200g feta cheese, drained and crumbled
- Green Bean: 200g green bean, blanched (use frozen if you can)
- Parsley: handful parsley, roughly chopped
- Aubergine: 3 medium aubergines, cut into chunks, or 15 small, halved
- Cinnamon: tsp cinnamon
- Lemon Juice: 1 tbsp lemon juice
- Pomegranate: seeds 1 pomegranate
- Pomegranate Molasses: 2 tbsp pomegranate molasses
Directions
- 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.
- 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.
- 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.
