Pomegranate salad

Method2 steps · about 20 min

1. 1

   Step 1: Wash and dry the lettuce, halve the cherry tomatoes (250 g) and finely chop the spring onions (3) and red chilli (1). Remove the chilli seeds if you prefer less heat. Pick the leaves from both thyme sprigs (2). Mix all the olive oil (60 ml), lemon juice (2 tbsp), honey (1 tbsp) and picked thyme leaves in a large bowl and season with salt and black pepper. Add all the prepared lettuce, tomatoes, spring onions and chilli and toss evenly in the actual dressing.

   Uses 60 ml olive oil · 2 tbsp lemon juice · 1 tbsp honey · 2 thyme sprigs, leaves picked · 100 g baby lettuce leaves · 250 g cherry tomatoes, halved · 3 spring onions, finely chopped · 1 red chilli, finely chopped

2. 2

   Step 2: Cut the pomegranate (1) in half and release all its seeds over a bowl, discarding the white membrane. Arrange all the actual dressed salad on a platter and scatter over all the pomegranate seeds and crumbled feta (50 g). Serve as four side or starter portions; the same batch can instead serve two as a main.

   Uses All actual dressed salad · 1 pomegranate · 50 g feta, crumbled