Fig, vegan feta and pomegranate salad

Ingredients

• 5-6 fresh figs
• ½ cucumber
• A generous handful of salad greens
• ¼ red onion
• 60-80 g vegan feta
• Pomegranate seeds
• A few fresh mint leaves
• Fresh dill
• A pinch of nigella seeds
• 2 tablespoons extra virgin olive oil, for the dressing
• 1 tablespoon lemon juice, for the dressing
• 1 teaspoon pomegranate molasses, for the dressing
• Black pepper
• A pinch of salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of lemon
• What to use instead of pomegranate molasses
• What to use instead of black pepper
• What to use instead of vegan feta

Instructions

1. Wash and dry the greens well and spread them on the platter as a base.
2. Very thinly slice the cucumber and red onion and scatter them on top.
3. Wash the figs, quarter them, handling them as little as possible, and arrange them on top.
4. Crumble the vegan feta over it and scatter the pomegranate seeds generously.
5. For the dressing, mix the oil, lemon juice and pomegranate molasses until slightly emulsified. Taste it before salting: the feta is already salty.
6. Dress it just before serving and finish with mint, dill, black pepper and a little nigella.

Nutrition facts

Approximate, per serving (about 334 g). Calculated with data from USDA FoodData Central.