Pear, Fennel & Pomegranate salad with Feta

This salad is 2pp/approx.300kcal per portion.


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You Will Need : (Serves 2)


100g salad leaves of your choice

(rocket or watercress work beautifully as they are 'peppery')

2 pears

1/2 fennel bulb

1 pomegranate

100g reduced fat feta-style cheese

(Most supermarkets do a reduced fat Greek salad cheese)


For the dressing;


2 teaspoons Lighter than light mayonnaise

1-2 tablespoons seasoned rice vinegar

(Or standard vinegar seasoned with a little artificial sweetener)

white pepper


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Share the salad leaves between two serving bowls.


Cut or 'shave' the fennel as finely as you can. I used a mandolin to make mine paper thin, but if you don't have one, use a sharp knife or vegetable peeler.


The slices are almost translucent and 'whispy'.


Scatter the fennel over the salad leaves.


Leaving the skin on the pear, quarter, core and slice into thin chunks.


Add to the salad leaves and fennel.


Now make the dressing by blending the mayonnaise with the vinegar. Add white pepper to taste. Mix well.


Add the dressing to the salad and mix well. I like to use my hands as the salad gets a gentle but even coating of flavours.


Now, weigh the reduced fat Greek salad cheese into portions, then cut into small cubes.


Arrange the cheese evenly over each serving of salad.


Finally, cut the pomegranate in half. Turn each half into the palm of your hand and tap with a spoon to release the beautiful ripe seeds. By catching them in your hand first, you can easily take out any inedible parts before scattering the fruit over the finished salad. Use half a pomegranate for each serving.


This makes a delicious starter, side dish or light main meal.


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