Pomegranate salad with feta and beetroot
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 1
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- 2 tsp rapeseed oil
- 1 tbsp pomegranate molasses
- pinch of ground cinnamon
- 1 tsp cumin seedstoasted
- squeeze of lemon juice
- handful of parsleyfinely chopped
- handful of mintleaves, torn
- 2 cooked beetrootcut into thin wedges
- 30g fetacrumbled
- handful of rocket leaves
- ½ romaine lettucetorn into bite-sized pieces
- 20g pomegranate seeds
Nutrition: Per serving
- kcal293low
- fat14g
- saturates5g
- carbs26g
- sugars15g
- fibre9g
- protein12g
- salt1.1g
Method
step 1
Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
step 2
Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.
