Fresh and crunchy salad
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Fresh and crunchy salad
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
49Kcal
Fat
2gr
Saturates
0gr
Carbs
5gr
Sugars
5gr
Fibre
2gr
Protein
1gr
Chetna Makan
Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Chetna Makan
Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Ingredients
- 1 cucumber
- 3 large vine tomatoes
- 1 small red onion
- about 50g pomegranate seeds
- 1 tbsp extra-virgin olive oil
- 1 tbsp lime juice
- 1/4 tsp ground cumin
- a pinch of crushed dried chilli flakes (optional)
- 1 tbsp finely chopped mint
Step by step
Get ahead
Prepare up to the end of step 1 up to 2 hours ahead.
- Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Slice into half moons and put them in a bowl. Quarter the tomatoes and remove the seeds, then cut each quarter into 4 or 5 strips and add to the bowl, along with the onion, halved and thinly sliced. Mix in the pomegranate seeds.
- In another bowl mix the oil, lime juice, cumin and salt and pepper to taste. You can add some chilli flakes to this if you want to heat it up. Whisk it well and then add it to the salad with the mint. Mix it all well and serve.
