Pomegranate feta & spinach salad
Serves: 4
Prep Time: 10 mins
- ¼ cucumber, halved lengthways and cut into half-moons
- 4 medium vine ripened tomatoes, chopped
- ½ small red onion, finely sliced
- 50g baby spinach leaves about 2 large handfuls
- 50g rocket leaves about 2 large handfuls
- 3tbsp flat leaf parsley, roughly chopped
- 80g pomegranate seeds
- 150g feta cheese crumbled
- 1tsp pomegranate molasses
- 1tbsp red wine vinegar
- 1tsp fresh thyme leaves
- 60ml extra virgin olive oil
✓ Low Sugars
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 426 | 1191 |
| Energy (KJ) | 102 | 285 |
| Fat (g) | 8.1 | 22.5 |
| Saturated Fat (g) | 2.7 | 7.5 |
| Carbohydrates (g) | 5.3 | 14.8 |
| Fibre (g) | 1.0 | 2.8 |
| Sugars (g) | 3.3 | 9.3 |
| Protein (g) | 2.8 | 7.7 |
| Salt (g) | 0.4 | 1.1 |
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The pomegranates add a pop of sweetness in this simple salad which works perfectly with the salty feta.
Method
Combine the cucumber, tomatoes, red onion, spinach and rocket leaves in a large mixing bowl or on a platter. Scatter over the parsley.
Whisk together the dressing ingredients.
Scatter over the feta and pomegranate seeds then pour over the dressing and toss lightly. Serve with warm flat bread.