Serves: 2 people
Time: 18 minutes
INGREDIENTS
01 Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tbsp olive oil, a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.
02 Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tbsp red wine vinegar and 2 tsp extra-virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection. Transfer the carrots to the dressing bowl, while you toss the grains in the pan for 1 minute with a splash of water to warm through. Tip into the bowl and mix with the dressed carrots, then divide between your plates. 03 Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads. Crumble or grate over the feta, sprinkle over the reserved mint leaves and tuck in.
Nutrition per serving
Green: 477kcal, 23.7g fat (5.7g saturated), 15.5g protein, 49.1g carbs, 1.7g sugar, 1.2g salt, 11.3g fibre
5 Ingredients: Quick & Easy Food by Jamie Oliver is published on August 24 (Michael Joseph £26). Recipes © Jamie Oliver 2017. Recipes © Jamie Oliver Enterprises Limited. Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food)