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Ingredients
Method
- 3 courgettes, cut into thin batons
- 1 tbsp olive oil
- 4 tbsp pumpkin seeds
- 1 radicchio, leaves separated
- 70g rocket leaves
- 300g halved cherry tomatoes
- 6 sliced spring onions
- 200g pitted cherries, halved
- Handful of chopped parsley
- 100g feta cheese
- For the Dressing
- 3 tbsp pomegranate molasses
- 4 tbsp olive oil
- 1 lime, juice only
- 2 tsp mustard
- Preheat the oven to 220C and scatter the courgette batons into a roasting tin. Drizzle with oil and seasoning, then roast for 20 mins. Scatter in the pumpkin seeds, toss together and roast for 5 mins more. Tip the mixture into a bowl and set aside.
- Arrange the radicchio on a serving platter, then top with the tomatoes, rocket leaves, cherries and spring onions. Stir the parsley through the courgettes, then spoon over the salad mixture and crumble over the feta.
- Mix the dressing ingredients in a bowl and season to taste. Drizzle the dressing all over the salad and serve while still warm.
20 mins
8 serving
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