Recipe: Pomegranate, Almond and Feta Salad

Recipe: Pomegranate, Almond and Feta Salad

Great for entertaining, this eye-catching salad has an intense flavour combination of feta, toasted almonds and pomegranate. The addition of spinach and quiona makes for a super-wholesome dish

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 19 Dec '16

This looks fantastic when made with black quinoa, but use red or white if you prefer. Serves four as a small meal or six as a side salad.


Ingredients:

  • ½ cup water
  • ¼ cup black quinoa
  • ½ cup sliced almonds
  • 4 cups baby spinach leaves
  • ¾ cup crumbled light feta
  • ¼ cup sliced red onion
  • 1 pomegranate, seeded
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 4 tbsp honey
  • 1 tsp Dijon mustard
  • salt and pepper, to taste


Method:

  1. Bring the water and quinoa to boil in a saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the hob for another 6 minutes. Fluff with a fork and set aside.
  2. Preheat the oven to 180°C. Spread the almonds on a baking sheet and toast in the oven for about 5–7 minutes, until they are fragrant and lightly browned.
  3. Divide the spinach into 4 large or 6 smaller servings. Evenly sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds over the individual salads.
  4. Whisk the vinegar, oil, honey and mustard together in a small bowl. Season with salt and pepper.
  5. Drizzle the dressing over the salads and serve.

Recipe copyright Patricia Green & Carolyn Hemming (www.patriciaandcarolyn.com)







Foodie

Foodie

Your Guide to Good Taste

Foodie is here for all Hong Kong food related news and events
Read foodie magazine online or
Write for your foodie community!

share the ♥