Check out the latest recipe from Nesss blog, Mums in the Kitchen!
My friend Ruth introduced me to this delicious salad and I love love love it! If you haven’t tried pomegranate before – do it. Those little bursts of sweetness are amazing and a perfect mix with the chicken and feta. The crunch of the nuts makes for another texture – you could also use almonds instead.
The best bit about this – it takes 10 minutes max to prepare! How’s that for a weeknight win?!? And just 280 calories per serve.
Make it soon while it’s still Summer – and don’t forget to get all the fresh ingredients from Charlie’s Fruit Market!
Ingredients (serves 4)
50g baby spinach
300g barbecue chicken, chopped (or use poached chicken breast)
100g feta cheese, crumbled
50g walnuts, chopped
Seeds of 1 pomegranate (see tip below)
1 tablespoon balsamic vinegar
Toss all ingredients together and drizzle with balsamic.
Tip: the easiest way to remove pomegranate seeds (thanks Masterchef!) – slice in half along the width and hold it in one hand, with the cut side down, over a medium bowl. Take a spoon with your other hand and bang the pomegranate with the back of the spoon. All the little arils just fall out into the bowl ?
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