Mediterranean Feta Salad with Pomegranate Dressing

Name: Mediterranean Feta Salad with Pomegranate Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 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

4.80 (15)

⏱ 40 mins 🍽 Serves 8 🌶 middle eastern ✅ Easy 🏷 Side dish

This colourful salad brings together roasted red peppers and aubergines with crisp green beans and red onion. It is finished with crumbled feta cheese, fresh pomegranate seeds, and a distinctive dressing made with pomegranate molasses. The Middle Eastern flavours create a deliciously tangy dish ideal for sharing. It serves eight people and takes about 40 minutes to prepare.

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

Method

Set your oven to 200C/fan 180C/gas 6. Turn the grill to its highest heat. Slice the peppers into quarters and arrange them skin-side up on a baking sheet. Grill them until the skins blacken. Transfer the peppers to a plastic bag, seal it, and allow them to steam for 5 mins. Once cooled, peel off and discard the skins, then set the peppers aside.
Arrange the aubergine chunks on a baking tray. Drizzle them with olive oil and cinnamon, then season with salt and pepper. Roast in the oven for about 25 mins until they become golden and tender.
While the vegetables roast, whisk together all the ingredients for the dressing. To assemble the salad, arrange the roasted aubergines, green beans, onion, and peppers on a large platter. Sprinkle over the crumbled feta and pomegranate seeds. Drizzle the prepared dressing over the top and garnish with the chopped parsley.