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 Honey Feta Salad with Mint & Pomegranate
Impress everyone with this vibrant Middle Eastern-style salad. You’ll serve honey-baked feta with roasted squash, fresh mint, pink pomegranate seeds and pistachios. Toss with a sweet sumac dressing and get ready to delight in the sunshine flavour.
8 plants
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 30g pumpkin seeds
- 40g rocket
- 75g pomegranate seeds
- 1 tsp sumac
- 2 tbsp apple cider vinegar
- 2 tbsp pomegranate molasses
- 20g pistachios (Nuts)
- 1 handful of fresh mint
- 25g honey
- 200g feta (Milk)
- 200g brown rice (100% Brown Rice)
- 1 large butternut squash
Nutritional Information
Calories: 700
Protein: 18g
Carbs: 83g
Fat: 31g
Warm Honey Feta Salad with Mint & Pomegranate
Impress everyone with this vibrant Middle Eastern-style salad. You’ll serve honey-baked feta with roasted squash, fresh mint, pink pomegranate seeds and pistachios. Toss with a sweet sumac dressing and get ready to delight in the sunshine flavour.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
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 large saucepan filled with salted water to a boil
- Pull out a small baking dish, a sieve & a large bowl
Roast & boil
- Halve the squash lengthways, discard the seeds and dice into 2cm chunks. Place onto the lined baking tray, toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, 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 2 tsp oil
- Bake for 18-20 mins, until golden. In the final 2 mins, drizzle over the sesame seeds and half the honey
Prep the rest
- Pick the mint leaves from the stalks, then roughly chop, along with the pistachios
- In the large bowl, combine the pomegranate molasses, vinegar, mint, sumac and 1 tbsp oil. Season with salt and pepper
Toss & plate up
- 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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.