Pomegranate Salad

Instructions

1. 1

   Prepare the Dressing

   2 min

   In a sizable mixing bowl, combine 60 ml of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, and the leaves from 2 sprigs of thyme. Whisk these ingredients together until they are well blended. Don’t forget to season the mixture generously with salt and freshly cracked pepper to enhance the flavors.

2. 2

   Combine Salad Ingredients

   2 min

   To the bowl with the dressing, add 100 g of baby lettuce leaves, 250 g of halved cherry tomatoes, 3 finely chopped spring onions, and 1 finely chopped red chilli. Gently toss all the ingredients together until they are evenly coated with the dressing and well mixed, ensuring vibrant colors are visible throughout the salad.

3. 3

   Extract Pomegranate Seeds

   3 min

   Carefully cut the 1 pomegranate in half and, over a bowl, tap the back with a wooden spoon to release the seeds. Make sure to remove any white membranes that may fall in, as they can be bitter. This step can be a bit messy, so be prepared to clean up some juice splatters!

4. 4

   Plate the Salad

   2 min

   Transfer the mixed salad to a large serving platter, creating an appealing mound. Generously sprinkle the extracted pomegranate seeds and crumbled 50 g of feta cheese over the top for a burst of flavor and color. Serve immediately to enjoy the fresh textures and vibrant tastes.