2 portions / 420g each
|+ High in dietary fiber
+ High in manganese
+ High in vitamin C
5 oz ( 150 g) frozen green beans
2 oz ( 60g) feta cheese
2 garlic cloves
1 tbsp olive oil
salt and pepper for taste
1 Make the dressing: Crush garlic cloves, a handful of pomegranate seeds with a spoon or garlic press and mix with olive oil.
2 Cut the eggplant into thin strips. Try to make them roughly the same size so they can be baked evenly. Oil a foil sheet and place the eggplant slices on top in one layer. Bake in the oven at 200 ºC 392 ºF fan until soft.
3 Boil green beans or cook in the microwave for 5 minutes covered with water.
4 Place everything in a bowl, mix and add the dressing. Serve warm.