Ingredients

Method

For the salad
• 5 banana, thinly sliced lengthways
• 100 g feta, sliced
• 3 oranges, peeled and sliced
• 100 g peanut brittle, crushed rocket, to serve
• sea salt and freshly ground black pepper, to taste
For the dressing, combine
• ¼ cup pomegranate concentrate
• ¼ cup granadilla juice
• 2 T olive oil
• 1 T whole-grain mustard

Method

Ingredients

Layer onto plates the banana, feta, orange, peanut brittle and rocket. Warm the dressing then drizzle over the salad. Season to taste.

Cook’s tips: Serve this salad with roast chicken. Use roasted cashew nuts instead of peanut brittle if you prefer.

Per serving: 1315kJ, 5.9g protein, 13.5g fat, 42.8g carbs