Pomegranate
Sugar Snap
Salad

Ingredients

5.3 oz of sugar snaps
2.5 oz lamb's lettuce
1 pomegranate
Raspberry vinegar
Feta cheese
Mint
Sea salt
Olive oil

Preparation

1. Steam the sugar snaps for 4 to 6 minutes.

2. Cut the pomegranate in half, remove the seeds and put a quarter of the seeds in a plastic bag.

3. Squeeze the seeds in the plastic bag so that all the juices are released. Pour the juice through a sieve and catch it in a tray. Mix this juice with two tablespoons raspberry vinegar and four tablespoons olive oil. Season with salt and pepper.

4. Take a sufficient amount of  dressing and mix well through the sugar snaps.

5. Bring the salad together by gently mixing the beans with a few pieces of crumbled feta cheese, a few leaves of mint, the remaining pomegranate seeds and the lettuce.

PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 45 MIN

Tags:

SUGAR SNAPS, POMEGRANATE, RASPBERRY VINEGAR, FETA