Cucumber & pomegranate salad with cumin and lime
Diana Henry's simple, fresh salad adds a fantastic burst of colour to the table. It’s particularly good with any sweeter meat dishes (such as leg of lamb with a harissa and honey or pomegranate glaze).
Angela Hartnett cooked this recipe for Nick Grimshaw and guests Stephen & Anita Mangan on episode 17, season 3 of Dish, the Waitrose podcast. She served it with Palestinian slow-roast lamb, and paired the meal with a negroni cocktail and Los Tontos Sabios, a lively organic Spanish wine.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Prepare10 mins
- Total time10 mins
- ¼ tsp cumin seeds
- 500g cucumber, diced
- ½ small red onion, diced
- 1 red chilli, halved, deseeded and cut into slivers
- 2 tbsp torn mint or chopped coriander, or a mixture
- 2 tbsp lime juice (or 2 tbsp lemon juice)
- 2 tbsp extra virgin olive oil
- 2 tbsp pomegranate seeds
Toast the cumin seeds in a frying pan until fragrant, then add to a large bowl. Mix together with everything except the pomegranate seeds. Check the seasoning. Toss the pomegranate seeds in just before serving.
Typical values per serving when made using specific products in recipe