Chicory, pomegranate & feta salad
- Matt Tebbutt
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Serves 6
Easy
Prep: 10 mins
No cook
0 reviews
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A no-cook, zingy vegetarian salad to serve alongside winter dishes
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 chicory
heads, leaves separated
-
100g bag watercress
thick stalks removed
-
1 pomegranate
halved and seeds bashed out
-
3 tbsp extra-virgin olive oil
-
1 tbsp red wine vinegar
-
140g feta cheese
crumbled
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Nutrition: per serving
-
kcal83
-
fat5g
-
saturates3g
-
carbs5g
-
sugars3g
-
fibre2g
-
protein5g
-
salt0.65g
low
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Method
-
step 1
In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
-
step 2
Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
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step 3
Toss and serve immediately.
RECIPE TIPS
MATT SAYS...
This light, seasonal salad is packed with refreshingly crunchy, bitter leaves and zingy pomegranate seeds.
GET AHEAD
You can prepare the leaves, dressing and feta for the chicory salad earlier in the day, but don’t toss together until the last moment.
Recipe from Good Food magazine, December 2009
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