Name: Mediterranean feta salad with pomegranate dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Middle Eastern
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

Mediterranean feta salad with pomegranate dressing

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

For the dressing

1 small garlic clove
crushed
1 tbsp lemon juice
2 tbsp pomegranate molasses
5 tbsp extra-virgin olive oil

Method

step 1
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.
step 2
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.
step 3
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.