FETA POMEGRANATE SALAD RECIPES
HERBY QUINOA, FETA & POMEGRANATE SALAD RECIPE - BBC GOOD FOOD
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Provided by Sarah Cook
Categories Lunch, Side dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Serves 4 or 6-8 as a side
Number Of Ingredients 9
Steps:
- Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
- When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
Nutrition Facts : Calories 279 calories, FatContent 11.9 grams fat, SaturatedFatContent 2.4 grams saturated fat, CarbohydrateContent 33.2 grams carbohydrates, SugarContent 15.6 grams sugar, FiberContent 1.2 grams fiber, ProteinContent 9.5 grams protein, SodiumContent 0.5 milligram of sodium
APPLE-FETA TOSSED SALAD RECIPE: HOW TO MAKE IT
A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out. -Marlene Clark Apple Valley, California
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.
Nutrition Facts : Calories 191 calories, FatContent 17g fat (4g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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Calories 386 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
- Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
- Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
- Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
- Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
- Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
- Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
- Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
- Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
- Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.
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