I know spring is in the air when the pomegranates start making their way onto my plate. I love their crunch and their juicy flavour and the fact that they are seriously good for you. They’re a great source of vitamin C and dietary fibre and a great antioxidant (plus they’re really pretty).
This salad is a great one to prep and take for lunch during the week. You can pre-make most of the ingredients and keep them in the fridge in little containers. Just throw it all together when you’re ready for lunch.
- Prep Time : 15 minutes
- Cook Time : 10 minutes
- Yield : 4
- Lean steak - 4 x 150g pieces
- Roasted baby beetroot - 8, quartered
- Green beans - 2 cups, topped and tailed
- Red onion - 1 thinly sliced
- Feta - 100g
- Spinach leaves - 4 cups
- Balsamic vinegar - 1/4 cup
- Salsa verde
- Mint - 1/2 bunch, roughly chopped
- Basil - Half a bunch, roughly chopped
- Lemon - Juice and zest of half
- Extra virgin olive oil - 3 tbsp
- Pomegranate - 1
- Feta cream
- Feta - 100g
- Milk - 1/8 cup
- Lemon - Zest and juice of the other half of lemon from the salsa verde
- White wine vinegar - 1/4 cup
- Extra virgin olive oil - 1 tbsp
- Maple syrup - 1 tsp
To prep the salad ingredients place the green beans in a bowl, cover with boiling water and allow to sit for a couple of minutes, you want them bright green and still crunchy. Drain the water and refresh the beans with cold (or even icy) water to stop them cooking further. Place the onions into a non-stick pan over a medium heat and cook until softened and translucent then add the balsamic vinegar to the pan and stir until most of the moisture has been reduced. Place aside.
For the salsa verde place all the ingredients in a small food processor (or you could use a stick blender) and whizz until they are almost a paste (I like mine a little chunky).
For the feta cream place all ingredients into the food processor (or use the stick blender again) and whizz until you have a paste.
Brush your steak with olive oil and season with salt & pepper. Cook on a chargrill or barbecue to your liking (I like it medium rare). Allow to rest for a couple of minutes, ideally for half of the amount of time that you cooked it for, and then slice into pieces.
Combine the dressing ingredients in a small glass.
To serve the salad, divide the spinach leaves between 4 plates then place the beans over the leaves. Top with the quartered baby beetroot, scatter over the caramelised onion, and crumble over the feta. Give the pomegranate a bit of a squeeze all over to loosen the seeds. Cut it in half and squeeze the seeds out over the top of the plates, that way the juice will flow into the salad as well and flavour the dressing. Drizzle the dressing over the salad. Top with the sliced steak pieces and then spoon a tablespoon each of the salsa verde and feta cream.