Mediterranean Feta Salad With Pomegranate Dressing Food
MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING
Middle Eastern pomegranate molasses gives this salad a delicious tang
Provided by Jennifer Joyce
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 13
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
FETA CHEESE MEDITERRANEAN SALAD
Grab some olives and try our Mediterranean Salad! Salty, tangy and delicious, Feta Cheese Mediterranean Salad makes any meal into a special occasion.
Provided by My Food and Family
Categories Chickpea
Time 15m
Yield 4 servings, about 2 cups each
Number Of Ingredients 8
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g
FENNEL, POMEGRANATE AND FETA SALAD
Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa.
Provided by AmandaInOz
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
- Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
- Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
- Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
- Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.
MEDITERRANEAN SALAD WITH FETA CHEESE
Make and share this Mediterranean Salad With Feta Cheese recipe from Food.com.
Provided by TishT
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss all ingredients except vinaigrette in a large bowl and cover.
- Refrigerate until ready to serve.
- Add vinaigrette and toss to coat.
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