Feta And Avocado Salad With Red Onions, Pomegranate And Nigella Seeds

by Nigella. Featured in SIMPLY NIGELLA

Introduction

Since feta is the main ingredient here, it really does make a difference if you can get hold of chunky fresh feta from a deli or a Middle-Eastern store, but this still works with good-quality feta in packages. A bowl of baby spinach salad on the side is, along with puffy - rather than crisp - Turkish flatbread (or side), my favourite accompaniment.

Steeping the onions in vinegar - and old trick of mine, which many of you may recognise - not only takes away the acrid rasp of raw onion, but also turns the red strips to a lambent crimson or, further, a positive puce if left to steep long enough. Two hours is optimum: longer is even better, and it does keep. If time is short, 20 minutes should be enough, in which case double the amount of vinegar, letting the onion drown rather than bathe in it.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

SIMPLY NIGELLA

2015

Buy Now

Image of Nigella's Feta and Avocado Salad — Photo by Keiko Oikawa

As featured in

SIMPLY NIGELLA

2015

Buy Now

Ingredients

Serves: 2

Metric Cups

½ red onion (peeled)
2 x 15ml tablespoons red wine vinegar
200 - 250 grams feta cheese
½ teaspoon nigella seeds or black mustard seeds
1 ripe avocado
2 x 15ml tablespoons pomegranate seeds
1 - 2 x 15ml tablespoons extra virgin olive oil

½ red onion (peeled)
2 tablespoons red wine vinegar
8 ounces feta cheese
½ teaspoon nigella seeds or black mustard seeds
1 ripe avocado
2 tablespoons pomegranate seeds
1 - 2 tablespoons extra virgin olive oil

Method

Slice the red onion into fine half-moons and put this delicate tangle into a small, non-metallic bowl, pour the vinegar over this, and make sure all of the onion is submerged. Cover with clingfilm and leave to steep (see Intro).
When the vinegar’s done its trick and the onion strips are lit up like shards of a stained-glass window designed by Schiaparelli, get on with the rest of the salad.
Get out 2 plates, and divide the feta between them, breaking it up into uneven chunks. Sprinkle it with the nigella or black mustard seeds.
Peel and remove the stone from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta. Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil. Serve with the onions, lifted from their steeping juice and draped over the plate.

Slice the red onion into fine half-moons and put this delicate tangle into a small, non-metallic bowl, pour the vinegar over this, and make sure all of the onion is submerged. Cover with clingfilm and leave to steep (see Intro).
When the vinegar’s done its trick and the onion strips are lit up like shards of a stained-glass window designed by Schiaparelli, get on with the rest of the salad.
Get out 2 plates, and divide the feta between them, breaking it up into uneven chunks. Sprinkle it with the nigella or black mustard seeds.
Peel and remove the stone from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta. Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil. Serve with the onions, lifted from their steeping juice and draped over the plate.