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.
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
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.