Avocado hummus & crudités
Get all five of your 5-a-day with this healthy, low-calorie, vegan recipe that works as lunch or a starter. Enjoy deliciously creamy hummus made with avocado
Pomegranate salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2 as a main or 4 as a side
Skip to ingredients
- 60ml olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 2 thyme sprigsleaves picked
- 100g baby lettuce leaves
- 250g cherry tomatoeshalved
- 3 spring onionsfinely chopped
- 1 red chillifinely chopped (deseeded, if you prefer less heat)
- 1 pomegranatecut in half
- 50g fetacrumbled
Nutrition: (4 as starter)
- kcal243
- fat17g
- saturates4g
- carbs16g
- sugars16g
- fibre5g
- protein4g
- salt0.34g
Method
step 1
Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine.
step 2
Scoop out the pomegranate seeds over a bowl and remove any white membrane. Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.
