Kachumber and pomegranate salad

Jill Dupleix
This fresh salad goes well with Jill's Indian-inspired pawn cocktail.
This fresh salad goes well with Jill's Indian-inspired pawn cocktail. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

This Indian-inspired salad, to which I have added the festive flourish of pomegranate seeds, is designed to go with my prawns with curry cream and pappadums.

Ingredients

1 cucumber, peeled and halved lengthwise

400g mixed tomatoes (cherry, cocktail, heirloom)

½ red onion, finely sliced

½ cup mint leaves, finely chopped

½ cup coriander leaves, finely chopped

pinch of sea salt

2 tbsp lime juice

seeds of 1 pomegranate

Method

1. Cut cucumber and tomatoes into bite-sized pieces. Just before serving, toss with red onion, mint, coriander, sea salt and lime juice.

2. To serve, drain off excess juices and scatter with pomegranate seeds and serve with prawns with curry cream and pappadums.

This recipe features in our Australian Christmas menu.