Pomegranate and Feta Salad
February 17, 2007 mains, salad
Pomegranates are in season for Australia during February (late summer) so I brought three today from Paddy’s Markets without quite realising that it would mean that I will be eating them all week.
Tomorrow I am going back to the shops to get ricotta for a pomegranate breakfast. They are so lovely and luxurious. Then, later in the day I will be heading off to Fair Day to be with my Uncle for the Gay and Lesbian Mardi Gras’ family picnic event…. I think taking a dish with some pomegranate action will be a crowd stopper! Stay tuned.
Tonight Ellie and I made dinner together. I brought the ingredients, and Ellie combined them together beautifully to make the salad below adding a good mount of salt and pepper while I took care of the pomegranate. It takes a little time to separate the seeds from the white pith but I find that sort of thing therapeutic… have I told you about my retirement plans?
Served with Salmon and roasted sweet potato circles. Hmmmm…. Pomegranates… hmmm… vitamin C.
Serves: 2
Prep: 5 min
Cook time: zilch
Ingredients:
2 handfuls of mixed salad leaves
1 Lebanese cucumber sliced
10 cm cubes of feta
A few fine slices of onion
Half a pomegranate
A small handful of whole mint leaves (flat style.
Dressing
1 ½ tablespoon of feta oil
1 t tablespoon of rice wine vinegar
Salt and Pepper
Hmmmm…. Pomegranates… hmmm… vitamin C.
1. Combine ingredients to a salad bowl
2. Serve
Note: Ellie recommends putting all of your impressive ingredients on top of the salad last and then not mixing it. That way it doesn’t fall to the bottom.
