Favorite Recipes of Maverick Swaniel Harrienger

{January 10, 2016}   Feta + Avocado Salad with Red Onions, Pomegranate, + Nigella Seeds (Simply Nigella, 2015, pages 9-10)

Serves Two.


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


1.  Slice the red onion into fine half-moons + put this delicate tangle into a small, non-metallic bowl, pour the vinegar over this, + make sure all of the onion is submerged.  Cover with plastic wrap and leave to steep.
2.  When the vinegar has done its trick and the onion strips are lit up, get on with the rest of the salad.
3.  Get out two plates, and divide the feta between them, breaking it up into uneven chunks.  Sprinkle it with the nigella or black mustard seeds.
4.  Peel and remove the pit from the avocado, then cut the flesh into long, thin, gondola-shaped slices, + arrange around the feta.  Scatter with pomegranate seeds + trickle with a green gleam of extra-virgin olive oil.  Serve with the onions, lifted from their steeping juice and draped over the plate.



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