Photo: Marina Oliphant
- 2 pomegranates
- 200g feta
- 2 Lebanese cucumbers, diced small
- 1/2 red onion, thinly sliced
- 1/3 cup mint leaves, roughly chopped
- 1/3 cup coriander leaves, roughly chopped
- 2 tsp sumac (optional)
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin
- olive oil
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.