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RECIPE OF THE WEEK – CRAIG’S FETA AND POMEGRANATE PARCELS

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Feta and Pomegranate Parcels

This week’s recipe of the week is one that my culinary wizard husband Craig came up with when we had a summer BBQ.

I’m lucky to have Hightown’s very own version of Jamie Oliver as my occasional chef and husband. He loves experimenting with food and various flavours and came up with these feta and pomegranate parcels ahead of a BBQ party one year.

These parcels are a perfect recipe for healthy nibbles and are a welcome addition to any healthy BBQ food or healthy buffet recipe. Full of vitamins, minerals, good fats and with a taste to die for, they really are a quick and easy snack recipe.

Feta & Pomegranate Parcels

Ingredients

1 Red chicory
100g Feta cheese
50g Walnuts
1 tbs olive oil
2.5 tbs white wine vinegar
1 tsp Dijon mustard
1 tsp French mustard
1 tsp wholegrain mustard

Method

1) Wash the chicory and cut off the very end at the stalk. This should allow you to separate the leaves into individual parcels, or as my girls like to call them “chicory boats”.

2) Place on paper towels to one side and allow to drain excess moisture.

3) Prepare the pomegranate and extract the seeds using a sharp knife (be careful) and place in a bowl. Discard the skin of the pomegranate.

4) Chop walnuts and place in bowl with pomegranate seeds, add in crumbled feta cheese. Fold together using a fork.

5) Either place individual chicory leaves on a plate and spoon in feta/walnut/pomegranate mixture into each one, or fan out the leaves and place the mixture in the middle (like the pic below). Personally, we prefer the individual parcels as they’re less messy to eat.

6) Mix olive oil, vinegar and mustard in a jug or oil shaker and whisk/or shake thoroughly.

7) Drizzle the dressing over the parcels and they’re ready to serve! Also can be kept in the fridge and served the next day.

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