Mediterranean feta salad with pomegranate dressing

30-60 minutes 400 kcal or less aubergine aubergines buffet cinnamon feta cheese feta salad green bean green beans mezze middle eastern salad pomagranite pomegranate pomegranate molasses pomegranates red onion red onions red pepper red peppers

N/A

Source

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

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.