CHICORY, POME­GRAN­ATE & FETA SALAD

Diabetic Living - - FOOD IN FOCUS -

Toss sep­a­rated chicory leaves (from 3 chicory heads) and 120g wa­ter­cress, leaves picked, in a large bowl. Bash seeds out of 1 pome­gran­ate. Push 1/4 of seeds through a fine sieve over a bowl to catch juices. Whisk 3 Tbsp red wine vine­gar and 1½ Tbsp ex­tra vir­gin olive oil into juice. Sea­son with pep­per. Add to leaves with re­main­ing pome­gran­ate seeds. Toss to com­bine. Toss in 80g crum­bled re­duced-fat feta.

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