Pomegranate salad
step 1 Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine. step 2 Scoop out the…
- Prep
- 19 min
- Cook
- 28 min
- Total
- 47 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Combine the olive oil, lemon juice
Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine.
Scoop out the pomegranate seeds over
Scoop out the pomegranate seeds over a bowl and remove any white membrane. Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 2 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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