Pomegranate and Fresh Herb Salad
Ingredients
- 2 pcPomegranate (seeded)
- 1 pcCucumber (finely diced)
- 0.5 pcRed onion (finely minced)
- 20 gFlat-leaf parsley (chopped)
- 10 gMint fresh (chopped)
- 40 gWalnut kernel (crushed)
- 30 mlLime juice (fresh)
- 3 tbspExtra virgin olive oil
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspPomegranate molasses
- 1 tspSumac
Method
Vibrant pomegranate seeds that burst with juice. Cucumber provides a clean crunch while fresh mint and parsley deliver an intense herbal freshness.
- 1
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
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
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
Combine the pomegranate seeds, cucumber, onion, and crushed walnuts. Pour the dressing over and mix gently. The seeds should shine under the oil.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 24h in the fridge in an airtight container, though the cucumber will lose its crunch.
