Name: Persian Cucumber and Pomegranate Salsa
Yield: For A Good Bowlful – Salad for 6
Cuisine: Mexico
Ingredients: salt and freshly ground black pepper; drizzle of olive oil; 1 bunch of spring onions (scallion(s)), finely diced; ½ bunch each of fresh mint and coriander (cilantro), chopped; 1 medium cucumber, finely diced; 1 luscious, large pomegranate (in summer you could use redcurrants); 1 green pepper, finely diced; 2–3 tomatoes, finely diced; juice of 1 lime; 1 hot chilli, chopped

Preparation info

For A Good Bowlful – Salad for
6

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This is just knockout as accompaniments go – a really lovely salad, starter or relish depending on your requirements. It’s a looker and it takes nanoseconds to make.

Ingredients

1 luscious, large pomegranate (in summer you could use redcurrants)
1 medium cucumber, finely diced
2–3

Method

First, make sure that you are wearing pomegranate-coloured clothes (or perhaps put an apron on). Cut the pomegranate in half with a sharp knife, and with your fingers gently prise free the seeds, pulling off any pith as you go. Mix them together with all the other ingredients, stir well, cover and chill until needed.

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Persian Cucumber and Pomegranate Salsa

Ingredients

Method

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