This healthy salad is a feast for the eyes and the tastbuds, with salty feta and sweet pomegranate.
Serves 4
Ready in 45 minutes
Per serving:
242kcals
18.8g fat (8.1g saturated)
9.2g protein
10.1g carbs
8g sugar
1.8g salt
1. Working over a bowl, knock out the seeds from each pomegranate half by smacking the skin quite decisively with the back of a wooden spoon. Pick out any strands of pith that escape. Mix the seeds with the onion, oil and vinegar and season to taste. Set aside for 30 minutes, as the maceration will create a dressing.
Try this with goat's cheese and buffalo mozzarella, too.
2. Slice or break the feta into bite-size pieces and add to the pomegranate. Add the chicory to the bowl along with most of the mint leaves, gently combine and transfer to a serving dish. Serve garnished with the remaining mint leaves.
© delicious. magazine
Conjure up a summery atmosphere by pairing this with a tangy rosé. Choose a rich, deeply coloured one though, not a wimp.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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Recreate all your favourite F Word dishes
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