Mediterranean feta salad with pomegranate dressing

• red peppers↗2
• aubergines↗3medium 3medium

  cut into chunks, or 15 small, halved

• extra-virgin olive oil↗6 tbsp tbsp
• cinnamon↗tsp tsp
• green bean↗200g g

  blanched (use frozen if you can)

• small red onion↗1

  sliced into half moons

• feta cheese↗200g g

  drained and crumbled

• seeds 1 pomegranate↗
• handful parsley↗

  roughly chopped

• 1 small garlic clove↗

  crushed

• 1 tbsp lemon juice↗
• 2 tbsp pomegranate molasses↗
• 5 tbsp extra-virgin olive oil↗

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.

2. 2

   Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.

3. 3

   Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.