Just like the hummus from my last post, this salad seems to find its way onto the table every time we are eating anything Middle-eastern/Mediterranean inspired (think lamb, halloumi, aubergines). Jam-packed with veg, fruit and herbs it adds a lovely fresh flavor to all sorts of dishes. See above for some inspiration on things to pair it with. Below are some pictures of how I prepare all the ingredients, I hope they prove helpful. If you are lucky enough to grow your own herbs there is absolutely no need to weigh them, just use a very large handful of each.
Serves: 6-8 with other dishes (easily adjustable)
Ingredients:
- seeds of 1 pomegranate
- 1/2 a cucumber, finely diced
- 1 medium-large tomato, or equivalent weight of cherry tomatoes, finely diced
- 1/2 a red pepper (optional), finely diced
- 1/2 a red onion, or 2-3 scallions, very finely diced
- 1 pack (25g) mint, destalked and finely chopped
- 1 pack (25g) parsley, destalked and finely chopped
- 1/2 teaspoon honey
- 1-2 tablespoons olive oil
- 1 lemon, juiced
- Salt and black pepper, to taste
Couldn’t be easier, once you have everything washed and chopped, put all the ingredients in a large bowl and mix thoroughly. I find it’s best if you leave it to sit for an hour or two before serving, to let everyone get to know each other.
Nisa's Kitchen 
Lovely! My son works in a kitchen in Berlin making food like this. He told me the other day that they bash the pomegranate from the outside which loosens the seeds and apparently makes it super easy to get them out.
Claudi = Katie’s friend xx
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Thanks Claudi, that’s a good tip. I wonder do they do it before they open the pomegranate, I know one way is to cut it in half and hit it with a wooden spoon so the seeds fall out, but that always seems to cover my kitchen in pink juice, so I prefer to pick them out!
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[…] and makes a fantastic rice dish to eat with all kinds of food. For example, this hummus and this salad from earlier in the […]
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