Matt Sinclair's Herb and Pomegranate Salad

Matt Sinclair's Herb and Pomegranate Salad

Prep
5
Cooking time
5
Serves
4

Method

  1. Take kale bunch and strip leaves from the stems. Massage the leaves with salt and some of the Cobram Estate Classic Extra Virgin Olive Oil.
  2. Add the pomegranate molasses, lemon, remaining Extra Virgin Olive Oil and a good pinch of salt to a large mixing bowl and whisk to combine. Add in kale leaves.
  3. Add in the herbs, onion, tomatoes and pomegranate seeds and gently toss to combine and coat in the dressing. Adjust seasoning to taste. Crumble feta and add.

Serve immediately.

Ingredients Chevron Icon

¼ cup pomegranate molasses

Juice of 1 lemon

1/3 cup Cobram Estate Classic Extra Virgin Olive Oil

Salt

1 bunch mint, picked

1 bunch parsley, picked

1 bunch coriander, picked

1 red onion, diced

1 bunch of Kale

1 punnet cherry tomatoes, halved

2 pomegranates, deseeded

100g of Feta, or to taste

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