Shaved cucumber and pomegranate salad

Shaved cucumber and pomegranate salad

By
From
Saraban
Serves
6
Photographer
Mark Roper

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.

Sometimes you can find lovely little curled cucumbers, which somehow seem extra tasty. But the run-of-the-mill Lebanese ones obviously work just as well.

Ingredients

Quantity Ingredient
6 lebanese cucumbers,, peeled
3 tablespoons vegetable oil
60g flaked almonds
1/2 pomegranate, seeds
2 tablespoons shredded mint leaves
2 tablespoons shredded chervil sprigs
2 tablespoons snipped chives, in 2 cm lengths
1/2 lemon, juiced
2 tablespoons extra-virgin olive oil
80g creamy feta, crumbled
sea salt
freshly ground black pepper

Method

  1. Using 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.
  2. Meanwhile, heat the vegetable oil in a frying pan over a low heat and fry the almonds until golden brown. Drain briefly on paper towels.
  3. Combine 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, then season with salt and pepper and toss everything together gently.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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