Contrary to other types of salad lamb’s lettuce is relatively rich in vitamins. Especially in the winter, it should therefore often end up on your plate. Fittingly, it is one of the few types of salad, that grows also in the winter. Walnuts win with their high omega 3 content, while pomegranate seeds contain a lot of antioxidants, which have a cell protecting effect.
25 min
Ingredients per serving
- 200g feta cheese (low fat) (7 oz.)
- 1 red onion
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon olive oil
- 3 handfuls lamb’s lettuce (90g or 3.2 oz.)
- ½ pomegranate
- 2 tablespoons chopped walnuts (25g or 0.9 oz.)
- 1 teaspoon walnut oil
Preparation
- Preheat oven to 180°C (356°F, no convection).
- Halve feta cheese, then cut the pieces in half along the narrow side, so that you get 4 flat pieces of feta.
- Peel onion, cut in half, cut into rings.
- Place feta pieces in a baking dish, sprinkle with onion rings and thyme, drizzle with olive oil.
- Bake feta for about 20 minutes on middle rack.
- Meanwhile, wash lettuce, pat or spin dry.
- Squeeze ½ pomegranate over a bowl until seeds and juice come out. Scrape out remaining seeds carefully with a fork. Remove the white separation membranes.
- Press seeds and juice through a sieve, collect juice if desired.
- Mix salad, pomegranate seeds and chopped walnuts, sprinkle with walnut oil.
- Take feta from the oven, serve with the salad.
