Name: Cucumber, pistachio, grape and Persian feta salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 35 gm pistachios, coarsely chopped (¼ cup); 2 white-skinned cucumbers, seeds removed, cut into 1cm pieces; 1 telegraph cucumber, seeds removed, cut into 1cm pieces; 250 gm baby cucumbers, unpeeled, diced; 300 gm green seedless grapes, halved; 1 cup (loosely packed) mint, shredded; 300 gm Persian feta; 2 tbsp pomegranate seeds (optional), to serve; ½ lemon, Juice of; 2 tbsp extra-virgin olive oil

Cucumber, pistachio, grape and Persian feta salad

Australian Gourmet Traveller recipe for cucumber, pistachio, grape and Persian feta salad.

This salad would make a lovely accompaniment to spice-rubbed grilled chicken or fish – the refreshing cucumbers make a perfect counterpoint to the spices. White cucumbers have a thick bitter skin which should be removed; baby cucumbers can be left unpeeled. When pomegranates come into season, a scattering of their seeds over this salad adds a pretty burst of colour.

Ingredients

35 gm pistachios, coarsely chopped (¼ cup)

2 white-skinned cucumbers, seeds removed, cut into 1cm pieces

1 telegraph cucumber, seeds removed, cut into 1cm pieces

250 gm baby cucumbers, unpeeled, diced

300 gm green seedless grapes, halved

1 cup (loosely packed) mint, shredded

300 gm Persian feta

2 tbsp pomegranate seeds (optional), to serve

½ lemon, Juice of

2 tbsp extra-virgin olive oil

Method

Main

1.Preheat oven to 180C. Scatter pistachios on an oven tray and roast, shaking occasionally, until just golden (5-10 minutes), then cool, coarsely chop and set aside.

2.Combine cucumbers, grapes and mint in a bowl, crumble over feta, top with pistachio and pomegranate seeds, drizzle with lemon juice and olive oil, season to taste and serve.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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