-
-
Add this recipe to your binder
This recipe is in your binder
-
Tomato, onion, pepper and pomegranate salad recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
Embrace salad season as the weather gets warmer again. This colourful tomato and pomegranate salad works as a fresh and healthy lunch with crusty bread, or as an easy side to serve with grilled meat, fish, tofu or whatever you fancy. Dish up on a big sharing platter and let everybody dig in. See method
Ingredients
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- ½ lemon, juiced
- 500g mixed tomatoes, halved or quartered if large
- 1 red onion, thinly sliced
- 190g sweet mini peppers, sliced
- 200g reduced-fat salad cheese, crumbled
- 80g pomegranate seeds
- ½ x 30g pack fresh basil, leaves picked
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
915kj
220kcal
11%
-
Fat
14g
20%
-
Saturates
4g
22%
-
Sugars
10g
11%
-
Salt
1.2g
21%
of the reference intake
Carbohydrate 12.1g
Protein 10.7g
Fibre 2.5g
Method
- To make the dressing, put the oil, mustard and lemon juice in a bowl and whisk until smooth.
- Put the tomatoes, onion, peppers, salad cheese and half the dressing in a large bowl and gently toss to combine.
- Transfer to a large serving dish and top with the pomegranate seeds and basil leaves. Season with pepper and serve with the remaining dressing to drizzle over.
See more Salad recipes