RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1/4 cup pomegranate molasses
  • Juice of 1 lemon
  • 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil
  • Salt
  • 1 bunch mint, picked
  • 1 bunch parsley, picked
  • 1 bunch coriander, picked
  • 1 red onion, diced
  • 1 bunch of Kale
  • 1 punnet cherry tomatoes, halved
  • 2 pomegranates, deseeded
  • 100g of Feta, or to taste

 

METHOD:

  • Take kale bunch and strip leaves from the stems. Massage the leaves with salt and some of the oil.
  • Add the pomegranate molasses, lemon, remaining olive oil and a good pinch of salt to a large mixing bowl and whisk to combine. Add in kale leaves.
  • Add in the herbs, onion, tomatoes and pomegranate seeds and gently toss to combine and coat in the dressing. Adjust seasoning to taste. Crumble feta and add. Serve immediately.

Our friends at Wine Selectors recommend pairing this dish with a Gamay or Pinot Noir or Rose

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