Mediterranean Feta Salad With Pomegranate Dressing
This vibrant and flavorful roasted vegetable salad is a feast for the eyes and the taste buds. With smoky grilled peppers, tender roasted aubergines, crunchy green beans, tangy feta cheese, and juicy pomegranate seeds, every bite is a delightful combination of textures and flavors. Drizzled with a zesty dressing and finished with fresh parsley, this dish is perfect for a light and refreshing meal.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 258 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 11 grams sugar
- Protein Content: 6 grams protein
- Sodium Content: 0.94 milligram of sodium
Comments
No comments found.