MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING

Mediterranean feta salad with pomegranate dressing image

Middle Eastern pomegranate molasses gives this salad a delicious tang

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 13

Ingredients

2 red peppers
3medium aubergines , cut into chunks, or 15 small, halved
6 tbsp extra-virgin olive oil
tsp cinnamon
200g green bean , 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

Steps:

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.

Nutrition Facts : Calories 258 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 6 grams protein, Sodium 0.94 milligram of sodium