Mediterranean feta salad with pomegranate dressing

Ingredients

• 2 red peppers
• 3 medium aubergines , cut into chunks, or 15 small, halved
• 6 tbsp extra-virgin olive oil
• tsp cinnamon
• 200g green beans , blanched (use frozen if you can)
• 1 small red onion , sliced into half moons
• 200g feta cheese , drained and crumbled
• seeds 1 pomegranate
• handful parsley , roughly chopped

FOR THE DRESSING

• 1 small garlic clove , crushed
• 1 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 5 tbsp extra-virgin olive oil
  
  
  
  

  

  1. Heat oven to 200C/fan 180C/gas 6. 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 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
  2. 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 25 mins.
  3. Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

  PER SERVING