Baked Feta & Pomegranate Salad with Corn Aioli

Baked Feta & Pomegranate Salad with Corn Aioli

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 2, 2020.
Order Now
Order Now

Ingredients

Salad

  • 1 can chickpeas, drained & rinsed
  • 1 pack pumpkin wedges
  • Juice of 1/2 orange
  • 2 tsp Persian spices
  • 2/3 pack feta, sliced into 1cm rectangles
  • 1 corn cob, kernels removed

Dressing

  • Juice of 1/2 orange
  • 1/2 tsp Persian spices
  • 1 Tbsp tahini
  • 1/2 tsp honey

To Serve

  • 1/3 pack mixed baby leaf lettuce
  • 1 punnet cherry tomatoes, halved
  • 1/2 pack pomegranate arils
  • 1 pack corn aioli
  • 1 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C. Prep salad. Toss chickpeas and pumpkin on a lined oven tray with first measures of orange juice and Persian spices, a drizzle of oil and 1/2 tsp salt. Roast for 15 minutes. After 15 minutes, add feta and corn to tray with another drizzle of oil. Return to oven for a further 10-15 minutes, until pumpkin is tender and feta is golden. Season to taste.
  2. Make dressing. In a small bowl, whisk together second measures of orange juice and Persian spices with tahini, honey, a drizzle of olive oil and a pinch of salt.
  3. To finish. Drizzle dressing over baked feta and veggies. Prep tomatoes and coriander.
  4. Serve lettuce topped with feta and veggies, tomatoes and pomegranate. Top with corn aioli and coriander.

Nutritional Information

Energy 2642 kj
631 kcal
Protein 19.6g
Carbohydrate 46.2g
Fat 39.8g