Hanging on to those Greek holiday summer vibes and adding a bit of autumn flavour to this salad. Late October, early November is the season for pomegranates, pinkish red orbs filled with crunchy seeds (known as arils), bursting with flavor. Delicious, juicy and jewel-like, the pomegranate’s seeds are packed with vitamins, minerals and fibre.
- ½ red onion
- 2 x 15ml tablespoons red wine vinegar
- 250 gr feta cheese
- ½ tsp black mustard seeds
- 1 avocado
- 2 x 15ml tablespoons pomegranate seeds
- 1 – 2 x 15ml tablespoons extra virgin olive oil
- Slice the red onion into fine half-moons and place into a small, non-metallic bowl, pour the vinegar over this, and make sure all of the onion is submerged. Cover with clingfilm and leave to steep for about 30 min, ideally 2 hours. This process will take away the onion’s acrid rasp while its colour will turn crimson.
- Break up feta into uneven chunks and sprinkle with black mustard seeds.
- Peel and remove the stone from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta. Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil. Serve with the onions, lifted from their steeping juice and draped over the plate.