If you looked at the post I did yesterday showing the many delicious things I ate over Christmas, you may be surprised that the first recipe I am choosing to share is a humble salad. In reality it was far from humble; elegant, vibrant and sophisticated, for me it was the star of the show.
The salad is a wonderful balance flavours and textures. The casing of the pomegranate seeds, firm and crisp, give way to a plump, juicy centre, slightly tart in flavour. Cucumber adds extra crunch, contrasting with the soft, crumbly feta. The salty cheese also brings in the necessary savoury element, supported by the red onion, sumac and red wine vinaigrette. Coriander and mint are the final touches in this unrestrainedly refreshing summer salad.
Serves four as a starter or eight as a side alongside, for example, a lamb tagine or white fish.
Ingredients
Method
Combine the pomegranates, cucumbers, red onion, mint, and coriander in a bowl. In another bowl mix the sumac, vinegar, oilive oil and salt and toss with the salad. Crumble the feta over the top and serve.
