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Ingredients
Method
- 2 pomegranates, seeds only
- 1 diced red onion
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 200g feta
- 2 heads of chicory, leaves roughly torn
- Small bunch of mint, leaves picked
- Mix the pomegranate seeds with the oil, vinegar and onion, then season well. Set aside for 30 mins to macerate.
- Slice the feta into bite-sized pieces and add to the macerated pomegranate. Add the chicory to the bowl with the mint leaves, gently toss and transfer to a serving dish. A perfect side for roast lamb or belly pork!
15 mins
4 serving
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