Feta, pomegranate and pumpkin seed salad

Recipe by:

For a light, summertime salad celebrating delicate feta and crunchy pumpkin seeds with pomegranate and a dash of tahini for a burst of flavour

Feta, pomegranate and pumpkin seed salad

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Side

Method

  1. To make the dressing, first toast and grind the cumin seeds (equalling about 1/3 of a teaspoon).

  2. In a bowl, put 1 heaped tablespoon of Tahini. Using the boiling water, thin the Tahini with enough water to make it the consistency of Crème Fraîche. Now mix in about 2 tablespoons of olive oil. Some lemon juice to taste. A teaspoon of honey to balance the bitterness of the Tahini, the ground cumin and 1/3 teaspoon of sumac. Finally, season the dressing with salt and pepper.

  3. In a dry pan, put a large handful of pumpkin seeds with a good pinch of salt and roast in the oven until crunchy and golden.

  4. Using the leafiest celery you can find, slice in ¼ cm thickness. Slice the pomegranates in half, and, using a wooden spoon, beat the skin side halves, thereby releasing the seeds onto a plate and making sure to pick out any of the white pith that may come away with the seeds.

  5. In a large serving bowl, put the sliced celery, the pomegranate seeds, crumble the feta into sizeable chunks, and pick enough whole parsley leaves to have a favourable mix of white, green and pink.

  6. Gently toss the mix with the dressing and scatter the toasted seeds on top of the finished salad.

Ingredients

  • 1 head of very leafy celery

  • 250g feta

  • 2 deep crimson pomegranates

  • large handful of toasted pumpkin seeds

  • flat leaf parsley

  • tahini

  • olive oil

  • lemon juice

  • honey

  • cumin seeds, toasted and ground

  • boiling water

  • salt

  • pepper

Method

  1. To make the dressing, first toast and grind the cumin seeds (equalling about 1/3 of a teaspoon).

  2. In a bowl, put 1 heaped tablespoon of Tahini. Using the boiling water, thin the Tahini with enough water to make it the consistency of Crème Fraîche. Now mix in about 2 tablespoons of olive oil. Some lemon juice to taste. A teaspoon of honey to balance the bitterness of the Tahini, the ground cumin and 1/3 teaspoon of sumac. Finally, season the dressing with salt and pepper.

  3. In a dry pan, put a large handful of pumpkin seeds with a good pinch of salt and roast in the oven until crunchy and golden.

  4. Using the leafiest celery you can find, slice in ¼ cm thickness. Slice the pomegranates in half, and, using a wooden spoon, beat the skin side halves, thereby releasing the seeds onto a plate and making sure to pick out any of the white pith that may come away with the seeds.

  5. In a large serving bowl, put the sliced celery, the pomegranate seeds, crumble the feta into sizeable chunks, and pick enough whole parsley leaves to have a favourable mix of white, green and pink.

  6. Gently toss the mix with the dressing and scatter the toasted seeds on top of the finished salad.