Persian Cucumber and Pomegranate Salsa

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

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

Americas
Mexico
Gluten-free
Vegan
Central America

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.