Name: Pomegranate & Cucumber Salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: Serves 4
Ingredients: warm Thin Flatbread, to serve; 2 tbsp verjuice, or lime juice to taste; 3 tbsp olive oil; seeds from 1 pomegranate; sea salt and freshly ground black pepper; 2 tbsp pine nuts; 85 g/3 oz/½ cup feta cheese or ½ recipe quantity Paneer Cheese, crumbled; 200 g/7 oz/1 cup dried chickpeas, soaked overnight and cooked until tender, or 400 g/14 oz/2 cups canned chickpeas, drained and rinsed; 1 long English cucumber or 4 short Middle Eastern cucumbers; 2 tbsp finely chopped mint leaves; 2 tbsp finely chopped chives; zest of ½ orange

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

The simple ingredients in this refreshing salad provide a contrasting blend of warm, festive colours. It’s a beautiful stand-alone salad and is best served with some crusty bread for a quick lunch or as a side dish to complement a Smokey Aubergine & Split Pea Stew. Non-veggies can choose from a Leafy Lamb Kebab or a plate of Lamb Rice with Crispy Potato Base. If using canned chickpea