Pomegranate Salad
Jewel-bright pomegranate, feta and greens in a honey-lemon dressing — fresh and festive.
- Total
- 35 min
- Serves
- 4
A bright, jewel-toned salad: baby lettuce and cherry tomatoes tossed with pomegranate seeds, spring onions and chilli in a honey-lemon-thyme dressing, finished with crumbled feta. The pomegranate adds pops of sweet-tart crunch against the salty cheese. It's a salad that looks as good as it tastes — fresh, festive and lively.
Ingredients
- 60 ml Olive Oil
- 2 tablespoons Lemon Juice
- 1 tablespoon Honey
- 2 sprigs Thyme
- 100g Baby Lettuce Leaves
- 250g Cherry Tomatoes
- 3 chopped Spring Onions
- 1 chopped Red Chilli
- 1 Pomegranate
- 50g Feta
Instructions
- Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well.
- Tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine.
- Scoop out the pomegranate seeds over a bowl and remove any white membrane.
- Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.
Nutrition (per serving)
- Calories
- 210
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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