Pomegranate and Cucumber Salad

Ingredients

  • 1 cucumber
  • 2 medium pomegranates
  • 2 or 3 shallots, or a small onion
  • 1 lemon
  • sea salt
  • freshly ground black pepper

Method

Halve the cucumber, and discard the seeds. Thinly slice it, grate coarsely, or put through the julienne disc of a food processor. Lightly salt the cucumber, and put in a sieve.

Break open the pomegranates, and pull out the fruit, avoiding the bitter yellow pith. Put in a bowl. Peel and finely chop the onion. Rinse and dry the cucumber, and mix both with the cucumber. Halve the lemon, and squeeze half the juice into the bowl. Cut the remaining half into 3 or 4 slices, remove the peel and pith, and cut into tiny segments. Add this and some seasoning to the salad, mix, and serve. You can add olive or walnut oil, if you wish, but I like this salad just crisp, sharp and lemony, without oil.