Mediterranean feta salad with pomegranate dressing

Name: Mediterranean feta salad with pomegranate dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 red peppers; 3 mediums aubergines, cut into chunks, or 15 small, halved; 6 Tbsps extra-virgin olive oil; 1 teaspoon cinnamon; 200 grams green bean, blanched (use frozen if you can); 1 small red onion, sliced into half moons; 200 grams feta cheese, drained and crumbled; 1 seeds pomegranate; 1 handful parsley, roughly chopped; 1 small garlic clove, crushed; 1 Tbsp lemon juice; 2 Tbsps pomegranate molasses; 5 Tbsps extra-virgin olive oil

The recipe Mediterranean feta salad with pomegranate dressing can be made in about 40 minutes. For $1.81 per serving, you get a side dish that serves 8. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 317 calories, 6g of protein, and 25g of fat per serving. If you have lemon juice, seeds pomegranate, tsp cinnamon, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Mediterranean Tuna, Potato, Olive, and Feta Salad with Garlic Dressing, Mediterranean Chicken Chopped Salad with Creamy Feta Dill Dressing, and Apple and Pomegranate Quinoan and Kale Salad with Fetan in a Curried Maple Dijon Dressing.

Instructions

Heat oven to 200C/fan 180C/gas

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Oven

Heat the grill to its highest setting.

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Grill

Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened.

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Peppers

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Baking Sheet

Grill

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.

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Peppers

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Ziploc Bags

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.

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Salt And Pepper

Eggplant

Olive Oil

Cinnamon

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Baking Pan

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.

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Pomegranate Seeds

Green Beans

Eggplant

Peppers

Onion

Feta Cheese

Pour the dressing over, then finish with the parsley.

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Parsley

Equipment

Ingredients

Servings:

red peppers 3mediums

aubergines, cut into chunks, or 15 small, halved 6Tbsps

extra-virgin olive oil 1teaspoon

cinnamon 200grams

green bean, blanched (use frozen if you can)1small

red onion, sliced into half moons 200grams

feta cheese, drained and crumbled 1

seeds pomegranate 1handful

parsley, roughly chopped 1small

garlic clove, crushed 1Tbsp

lemon juice 2Tbsps

pomegranate molasses 5Tbsps

extra-virgin olive oil

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.