Mediterranean feta salad with pomegranate dressing

recipe

Mediterranean feta salad with pomegranate dressing

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Pomegranate molasses, the concentrated, syrupy juice of pomegranate seeds, lends a deliciously tart touch to this vivid salad. It's also excellent as a marinade or glaze on grilled meats. Sainsbury's Special Selection stocks it, but if you can't find it, use equal parts honey and lemon juice as a substitute

Ingredients

2 red peppers
3 medium aubergines, cut into chunks, or 15 small, halved
6 tbsp extra virgin olive oil
1/2 tsp cinnamon
200g/8oz green beans, blanched (use frozen if you can)
1 small red onion, sliced into half moons
200g/8oz feta, drained and crumbled seeds
1 pomegranate
Handful parsley, roughly chopped
For the dressing:
1 small garlic clove, crushed
1 tbsp lemon juice

Serves: 8 Preparation: 10 Cook Time: 30 Total Time: 40min

Directions

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Heat oven to /fan /gas Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about mins.