Good Food Friday : My broad bean and pomegranate salad!

I have a serious love affair with pomegranates. It’s a little winner on the nutrition stakes! (all this horse talk is sending me a little crazy!) And since we’re all about the spring racing carnival here in Melbourne right now, you may have found yourself indulging over the week – so here’s a salad to get you back on track and tick all the boxes on taste too!

This recipe is from my book Well & Good, where I share a stack of healthy, fertility-focussed foods.

But now, to the recipe!

Broad bean and Pomegranate Salad

Try to use the fresh variety of broad beans. Otherwise, frozen options are available from supermarkets.

1 pack broad beans
1 pomegranate (seeds removed ready to be used)
1 tin Persian feta
juice of 1 lemon
3 tablespoons olive oil
1 garlic clove, crushed
1 bunch of mint
salt and pepper to taste
Combine the broad beans, pomegranate, 3/4 of the feta, and 1/2 the mint in a salad bowl.
In a container, combine the lemon, garlic, oil, salt and pepper, and shake until the ingredients are combined and creamy.
Pour the dressing over the salad, and toss to coat.
Garnish with remaining feta and mint, and serve immediately!

Don’t forget! All the recipes from the e-book are available FREE on my mini site. Remember – it’s like an app and best viewed on your iPhone or iPad for easy access whilst you are whipping up the delicious treats in your kitchen!

Happy Friday!

1 Comment

  • January 16, 2015 By Sarah 10:07 am

    Hi Nat,

    This looks delicious! Just wanted to know where you get tinned Persian fetta from? I have seen small tubs at the supermarket but not the tinned kind and your tin looked larger than what I’ve seen (just caught you on the morning show on channel 7). You looked great and did amazing!

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