Chicory Pomegranate & Feta Salad Recipe
Ingredients
| 3 chicory heads, leaves separated | ||
| 100 g bag watercress, thick stalks removed | ||
| 1 pomegranate, halved and seeds bashed out | ||
| Extra virgin olive oil | 3 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| 140 g/5 oz feta, crumbled | ||
Directions
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.
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.
Chef
