delicious winter salad.

Salad? In winter? Yes, really. It’s delicious and contains some yummy veggies to help you get to your 5-a-day (I never thought I’d be that person… but let’s not digress).

Here’s what you need:

Feta Cheese
Pomegranate Molasses
Salad Leaves
Spring onion
Red meat (lamb steak, or I used Sirloin)

Here’s how I made it:

I boiled about 4 beetroots until cooked, but still crunchy, in a bit of salted water. Then I peeled them, and chopped roughly. I then chopped carrots roughly after i peeled them, and also boiled until cooked, but still crunchy in a lightly salted water.

While those were cooking away, I prepped the salad leaves – half rocket, half butter lettuce from the garden, added mint (I used 2 – 3 sprigs, because the leaves were huge), chopped spring onion and chives. In terms of spring onion, one large one, or I used 2 small ones from the garden. Chives, just a few sprigs, really. You don’t want to overpower.

Once the veggies were cooked, I left them to chill a bit, then mixed with 1 tbsp of honey, added one wheel of crumbled feta and a dash of the pomegranate reduction. Once that was mixed, I added the veg to the leaves, tossed the salad and served with sliced sirloin.

Note: the pomegranate reduction is quite tangy – add a little at a time until you’re happy with the taste.

We braaiied the steak – but you can also pan fry to your liking. Medium rare on our side.

So yum!

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