Pomegranate and Fresh Herb Salad

Vibrant pomegranate seeds that burst with juice. Cucumber provides a clean crunch while fresh mint and parsley deliver an intense herbal freshness.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 330
• Protein: 4 g
• Carbs: 29 g
• Fat: 20 g

Ingredients

• 2 piece Pomegranate ( seeded )
• 1 piece Cucumber ( finely diced )
• 0.5 piece Red onion ( finely minced )
• 20 g Flat-leaf parsley ( chopped )
• 10 g Mint fresh ( chopped )
• 40 g Walnut kernel ( crushed )
• 30 ml Lime juice ( fresh )
• 3 tbsp Extra virgin olive oil
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Pomegranate molasses
• 1 tsp Sumac

Instructions

1. Extracting the seeds

   Score the pomegranate skin into four sections without hitting the seeds. Open it and firmly tap the back with a wooden spoon over a bowl. The seeds should fall out cleanly without the white membrane.

2. Cutting the vegetables

   Dice the cucumber into small 5mm cubes. Finely chop the red onion. Finely chop the parsley and mint without crushing them to keep their fragrance intact.

3. Preparing the dressing

   In a small bowl, mix the lime juice, olive oil, pomegranate molasses, sumac, sea salt, and pepper. Whisk lightly to obtain a smooth emulsion.

4. Final mix

   Combine the pomegranate seeds, cucumber, onion, and crushed walnuts. Pour the dressing over and mix gently. The seeds should shine under the oil.

Chef's tips

• To avoid juice stains, seed the pomegranate in a large bowl of water: the membranes float and the seeds sink.
• Let the salad rest for 15 minutes in the fridge before serving so the pomegranate juice mingles with the dressing.

Storage

Keep for 24h in the fridge in an airtight container, though the cucumber will lose its crunch.