A big bowl of tart, refreshing crunch just perfect for pairing with hearty grilled food. You could leave the feta out if you prefer, and keep this completely vegan.
This simple salad would be a great addition to a BBQ table, best enjoyed with a side of sunshine!
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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
42
Ingredients
2
cucumbers, trimmed
3Tbsp.
white wine vinegar
2tsp.
caster sugar
2
spring onions, finely sliced
Large handful dill, fronds picked and roughly chopped
Handful mint leaves, shredded
50g
feta, crumbled, see intro
60g
pomegranate seeds
Directions
Step 1Score the skin of 1 of the cucumbers with the tines of a fork and peel the second cucumber. Slice cucumbers into 2mm rounds and place in a colander set over a large bowl. Sprinkle over 2tsp fine salt and toss gently. Chill for 1hr (up to 6hr).
Step 2To serve, in a small bowl, mix the vinegar, sugar and some freshly ground black pepper, stirring to dissolve the sugar. Discard the salty juices from the straining bowl, then tip the cucumber into the bowl, pour over the vinegar mixture and toss gently. Add spring onions and herbs and toss again.
Step 3Tip cucumber mixture on to a large platter, scatter over the feta and pomegranate seeds and serve.
Per serving:
Calories: 42
Protein: 2g
Total fat: 2g
Saturates: 1g
Carbs: 4g
Total sugars: 4g
Fibre: 1g
The best summer salad recipes to really bring the sunshine to your table
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