“Cucumber and pomegranate is a popular combination in Iran, and in this recipe I’ve taken the idea and run with it. Creamy white cheese and a toasty crunch of almonds make this is a refreshing salad or side dish, and it is especially good with spicier meat dishes.”
- 6 Lebanese cucumbers
- 60 ml vegetable oil (¼ cup)
- 60 gm flaked almonds (½ cup)
- Seeds from ½ pomegranate
- 2 tbsp each shredded mint leaves and chervil sprigs
- 2 tbsp snipped chives in 2cm lengths
- Juice ½ lemon
- 2 tbsp extra-virgin olive oil
- 80 gm creamy feta, crumbled
- To garnish: radish microcress (optional)
- 1Using a vegetable peeler, shave the cucumber flesh into long strips, being careful not to include any seeds. Discard the seedy core. Tip the shavings into a colander set on a plate and refrigerate for 10 minutes.
- 2Meanwhile, heat the vegetable oil in a small frying pan over a low heat and fry the almonds until golden brown (2 minutes). Drain briefly on paper towels.
- 3Combine the shaved cucumber with the pomegranate seeds and herbs in a large mixing bowl. Whisk the lemon juice and extra-virgin olive oil together and pour over the salad. Scatter on the feta and crisp almonds, season to taste, toss everything together gently, scatter with radish microcress, if using, and serve.
($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor
This recipe is from the November 2010 issue of