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Lunch | Vegetarian

Feta and pomegranate salad

This super savoury salad will look after your sight and keep your bones and blood healthy!

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Feta and pomegranate salad recipe
Serves:
4
Preparation:
10 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose
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What are the health benefits of Feta and pomegranate salad?

This super savoury salad will look after your sight and keep your bones and blood healthy!

 

Ingredients

Method

Ingredients

100g small red onions, peeled and quartered nutritional information
100g small red onions, peeled and quartered
200g/1 medium sweet potatoes, cut into chunks nutritional information
200g/1 medium sweet potatoes, cut into chunks
250g carrots chopped nutritional information
250g carrots chopped
2 tbsp olive oil nutritional information
2 tbsp olive oil
100g pack pomegranate seeds nutritional information
100g pack pomegranate seeds
100g baby spinach nutritional information
100g baby spinach
1 tbsp mixed spice nutritional information
1 tbsp mixed spice
60ml/4 tbsp balsamic vinegar nutritional information
60ml/4 tbsp balsamic vinegar
Salt and pepper to taste nutritional information
Salt and pepper to taste
50g feta cheese, nutritional information
50g feta cheese,
200g new potatoes nutritional information
200g new potatoes
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat oven to 200C/180C fan/gas 6
2) Toss together the vegetables with the mixed spice and olive oil.
3) Put into a baking tray and season to taste.
4) Roast for 40 minutes or until vegetables are cooked.
5) Give the tray a shake hallway through the cooking time to turn the veg.
6) Remove from oven and allow to cool for about 10 minutes.
7) Toss the baby spinach leaves together with the pomegranate seeds and balsamic vinegar.
8) Mix in the cooled vegetables and serve with the feta cheese crumbled over. 

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