Cucumber, Red Onion and Pomegranate Salad

Atoosa Sepehr

Atoosa Sepehr

30th November 2018

Cucumber, Red Onion and Pomegranate Salad

In Iran, they call the pomegranate the fruit from heaven, and as a child growing up in Isfahan, I remember taking great care not to waste a single seed. For this salad, it is best to use baby cucumbers because they tend to be crunchier. I have used golpar, which has a fruity, citrusy aroma with a slight bitter edge; however, if you can't find a golpar the salad will still be delicious.

Ingredients

  • Serves 4
  • 500g baby cucmbers or 1 large cucumber
  • 1 red onion
  • Seeds from 1 pomegranate
  • 1 tsp dried mint
  • 5g fresh mint leaves, chopped
  • For the Dressing
  • 50ml fresh lime juice
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sumac
  • 1/4 tsp golpar powder (optional)
  • Salt

Method

Cut the cucumbers into slices about 3mm thick; if you are using a large cucumber, first cut it in half lengthwayas and slice each half seperately. Add to a large bowl.
Cut the onion into fine slices to make onion rings; add to the bowl.
Add the pomegranate seeds, dried and fersh mint; set aside.
To make the dressing, place all the ingredients in a small bowl and mix well, adding salt to taste.
Add the dressing to the salad, mix well and serve immediately.

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