Chicory, pomegranate & feta salad
A no-cook, zingy vegetarian salad to serve alongside winter dishes
- Prep: 10 mins
No cook
- Serves 6
- Easy
Ingredients
- 3 chicory, heads, leaves separated
- 100g bag watercress, thick stalks removed
- 1 pomegranate, halved and seeds bashed out
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 140g feta cheese, crumbled
Matt says...
This light, seasonal salad is packed with
refreshingly crunchy, bitter leaves and zingy
pomegranate seeds.
Get ahead
You can prepare the leaves, dressing
and feta for the chicory salad earlier
in the day, but don’t toss together
until the last moment.
Method
-
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.
-
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.
-
Toss and serve immediately.
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