[admin]

Serves 4
Ready in 45 minutes

Nutritional Information
Per serving:
242kcals
18.8g fat (8.1g saturated)
9.2g protein
10.1g carbs
8g sugar
1.8g salt


Method: How to make feta and pomegranate salad
1. Working over a bowl, knock out the seeds from each pomegranate half by smacking the skin quite decisively with the back of a wooden spoon. Pick out any strands of pith that escape. Mix the seeds with the onion, oil and vinegar and season to taste. Set aside for 30 minutes, as the maceration will create a dressing.

2. Slice or break the feta into bite-size pieces and add to the pomegranate. Add the chicory to the bowl along with most of the mint leaves, gently combine and transfer to a serving dish. Serve garnished with the remaining mint leaves.

Tip
Try this with goat's cheese and buffalo mozzarella, too.