Fig, Feta & Pomegranate Salad for One
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
- 3 butter lettuce leaves
- 2 figs, quartered
- 2 cubes of Persian or goat's feta (I used a Meredith Dairy Goat's feta and it was perfect)
- Half a pomegranate
- 1 tablespoon olive oil (I used the oil the feta was marinated in)
- Pinch of salt
- a few mint leaves
Step 1 - Lay the lettuce leaves on a plate. Top with the fig quarters and about 2 tablespoons of pomegranate seeds. Squeeze the remaining pomegranate into the oil and whisk the olive oil and pomegranate juice together. Pour over the salad. Scatter a little salt and the mint leaves and serve.