Pomegranate, feta, cucumber and mint salad
This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.
Ingredients
2 pomegranates
200g feta
2 Lebanese cucumbers, diced small
½ red onion, thinly sliced
â…“ cup mint leaves, roughly chopped
â…“ cup coriander leaves, roughly chopped
2 tsp sumac (optional)
1 tbsp red wine vinegar
3 tbsp extra-virgin
olive oil
Salt
Method
Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.
When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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