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Chicory, pomegranate & feta salad
Serves 6
Easy
Prep:
No cook
A no-cook, zingy vegetarian salad to serve alongside winter dishes
Skip to ingredients
- 3 chicoryheads, leaves separated
- 100g bag watercressthick stalks removed
- 1 pomegranatehalved and seeds bashed out
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 140g feta cheesecrumbled
Nutrition: per serving
- kcal83
- fat5g
- saturates3g
- carbs5g
- sugars3g
- fibre2g
- protein5g
- salt0.65glow
Method
step 1
In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
step 2
Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
step 3
Toss and serve immediately.
