Pomegranate salad — crisp baby leaves and cherry tomatoes tossed in a honey-thyme dressing, scattered with jewel-like pomegranate seeds and salty feta. Fresh, bright and pretty.
- 60 ml Olive Oil
- 2 tablespoons Lemon Juice
- 1 tablespoon Honey
- 2 sprigs Thyme
- 100g Baby Lettuce Leaves
- 250g Cherry Tomatoes
- 3 chopped Spring Onions
- 1 chopped Red Chilli
- 1 Pomegranate
- 50g Feta
Video
Preparation
- Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli and toss to combine.
- Scoop out the pomegranate seeds over a bowl, removing any white membrane. Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.
