My good friend and ex-colleague introduced me to this salad. It has become a staple in my house, and appears all year round. It is in fact, my favourite salad ever. It does take a bit of time to de-seed the pomegranate, but I often do this in large batches, while watching my favourite shows.

Ingredients

1 pomegranate’s seeds (~3/4 cup)

3 Persian cucumbers, diced (1cm diameter)

1/4 medium red onion, finely chopped (optional)

1 bunch of fresh parsley, chopped finely

10 mint leaves, finely chopped

1 lime’s juice

2 tbsp extra-virgin olive oil

Salt and pepper to taste

Instructions

1. Deseed pomegranates

2. Dice cucumbers; these should be a similar size as the pomegranate seeds

3. Finely chop parsley and mint leaves

4. Mix dressing: lime juice, olive oil, salt, and pepper to taste

5. Dress and serve