The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warm Feta, Mint & Pomegranate Salad
Impress everyone with this vibrant Middle Eastern-style salad, served up by Mindful Chef x Comptoir Libanais. You’ll serve honey-baked feta with roasted squash, fresh mint, pink pomegranate seeds and pistachios. Drizzle with a sweet sumac dressing and get ready to delight in the sunshine flavour.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 75g pomegranate seeds
- 1 tsp black sesame seeds (Sesame)
- 1 tsp sumac
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 tbsp pomegranate molasses (use half)
- 1 handful of fresh mint
- 10g pistachios (Nuts)
- 2 tsp pumpkin seeds
- 40g rocket
- 80g brown rice (100% Brown Rice)
- 1 small butternut squash
- 25g honey
- 100g feta (Milk)
Nutritional Information
Calories: 705
Protein: 18g
Carbs: 86g
Fat: 27g
Ingredients
- 75g pomegranate seeds (use half)
- 1 tsp black sesame seeds (use half) (Sesame)
- 80g brown rice (use half) (100% Brown Rice)
- 40g rocket (use half)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 1 tsp sumac (use half)
- 10g pistachios (use half) (Nuts)
- 25g honey (use half)
- 1 small butternut squash (use half)
- 2 tsp pumpkin seeds (use half)
- 1 handful of fresh mint (use half)
- 100g feta (use half) (Milk)
- 2 tbsp pomegranate molasses (use half)
Nutritional Information
Calories: 757
Protein: 18g
Carbs: 93g
Fat: 30g
Warm Feta, Mint & Pomegranate Salad
Impress everyone with this vibrant Middle Eastern-style salad, served up by Mindful Chef x Comptoir Libanais. You’ll serve honey-baked feta with roasted squash, fresh mint, pink pomegranate seeds and pistachios. Drizzle with a sweet sumac dressing and get ready to delight in the sunshine flavour.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Bring a medium saucepan filled with salted hot water to a boil
- Pull out a small baking dish & a large bowl
Roast & boil
- Halve the squash lengthways, discard the seeds and dice into 2cm chunks. Place on a lined baking tray, toss with 1 tsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
Bake the feta
- Place the feta into the small baking dish, drizzle with 1 tsp oil and scatter over the sesame seeds. Bake for 18-20 mins, until golden. In the final 2 mins, drizzle over half the honey
Prep the rest
- Meanwhile, roughly chop the pistachios and mint
- In the large bowl, combine the pomegranate molasses, vinegar, chopped mint, sumac and 1 tsp oil. Season with salt and pepper
Toss & serve
- When ready, add the cooked rice, squash and pomegranate seeds to the dressing bowl. Toss to coat. Add the rocket and toss again to combine, then share between plates
- Top with the honeyed feta, pistachios and pumpkin seeds. Drizzle over the remaining honey
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