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Feta and Avocado Salad with Quick Pickled Red Onion and Pomegranate Seeds

The combination of salty feta, creamy avocado, tangy onions and sweet pomegranate seeds is utterly fabulous. The drizzle of olive oil adds richness, while the black mustard seeds and fresh rocket add freshness and provide a hint of spice. If you are looking for a quick and satisfying lunch or a delightful starter, this dish could be your ideal solution!

Course light lunch, Starter
Keyword Avocado, feta, pickled red onions, pomegranate
Prep Time 5 minutes
Servings 2
Author Susan

Ingredients

NB – You need to start making this recipe a minimum of 20 minutes, but preferably at least 2 hours, before you want to eat the salad.

  • ½ red onion, peeled and finely sliced
  • 2 tablespoons red wine vinegar
  • 200g – 250g feta cheese
  • 1 ripe avocado, peeled, stone removed and sliced
  • 2 tablespoons pomegranate seeds
  • ½ teaspoon nigella seeds or black mustard seeds
  • 1 – 2 tablespoons extra virgin olive oil
  • freshly ground black pepper, to taste
  • sea salt, to taste

To serve:

  • fresh rocket leaves (arugula)
  • fresh flat or sour dough bread

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. An absolute minimum of 20 minutes, but preferably at least 2 hours, before you want to eat the salad, peel and thinly slice the red onion. Place in a small, non-metallic mixing bowl and pour over the vinegar. Give the onion a stir, cover and set aside.

  3. When you are ready to eat, simply break up the feta directly onto serving plates. Peel, remove the stone and slice the avocado and add to the plates.

  4. Scatter over some onion, (you may not need it all) and season with freshly ground black pepper and some sea salt, to taste. Bear in mind that feta cheese can be quite salty, so go easy on the salt – indeed, you may not need any at all.

  5. Sprinkle over the black onion or nigella seeds, some fresh rocket leaves and drizzle on some good quality extra virgin olive oil.

  6. Serve straight away with some extra rocket and warm fresh flatbreads or sour dough on the side.

  7. NB Store any remaining pickled onion in a sealed jar, in the fridge, for up to 2 days.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons (if necessary)
  • chopping board and knife
  • small mixing bowl
  • serving plates/dishes

Where is this recipe from?

This is a recipe from Nigella Lawson. Please see here for the original recipe, which is featured on-line and in ‘Simply Nigella’.