Polish · Vegetarian
Pomegranate salad
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Method
- step 1
- Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine.
- step 2
- Scoop out the pomegranate seeds over a bowl and remove any white membrane. Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.
Cooking notes
Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Recipe video
Pomegranate salad
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Volume
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OpenTemperature
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OpenCooking time
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OpenPan size
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OpenLength
Inches and centimetres — for when a recipe says “cut into 1-inch pieces” and your ruler is metric.
OpenIngredient density
A cup of flour weighs 120 g; a cup of honey weighs 340. The full table of ~40 staples, with sources.
OpenOpen in main scaler
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OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
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Go deeper
Where this recipe sits in the wider tradition.
Each guide below is a real essay on the cuisine or the category — pillars, staples, techniques worth learning — paired with a curated grid of recipes filed under it.
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