GREENS ON GREENS SALAD

WITH A POMEGRANATE ORANGE DRESSING

Serves: 4-6 | Prep time: 10 min

Our Greens on Greens salad is a light summery citrus salad that pairs well with BBQ meats. Try it with roast chicken, pan fried pork cutlets, pork roasts, or what about our lamb & haloumi kebabs with honey & rosemary? 

It would also be the perfect side to our popular Cumin Roasted Chicken with Preserved Lemon Butter & Olives. 

Recipe and images courtesy of Alana Lowes.

INGREDIENTS 
100g watercress
½ large fennel, or 1 small fennel, finely shaved
1 cup fresh or frozen peas, blanched
50g fetta, crumbled
½ cup fresh mint leaves
Seeds from ½ a pomegranate
Segments of 1 orange

Pomegranate Orange dressing
2 tbsp pomegranate molasses
Juice of 1 orange
2 tbsp extra virgin olive oil
Salt and pepper

METHOD
Layer the salad ingredients onto a platter beginning with the watercress on the base, then scatter the fennel over followed by the peas, fetta, mint, pomegranate seeds and the orange segments.

To make the dressing, place all ingredients into a jar and shake to combine.

To serve, drizzle the dressing over the salad.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.