Persian summer salad

I’ve been eating a lot of salad this summer, this is a good one to serve with some of the other dishes that I’ve posted this year. It is from Nightingales and Roses by Maryann Sinaiee. I have adapted it a bit, because we don’t get a lot of pomegranates on South Uist, but you can add these for an extra burst of colour and flavour. 

INGREDIENTS: 

  • Half a long cucumber
  • About the same weight in cherry tomatoes
  • About the same weight in spring onions
  • A couple of sprigs of fresh mint
  • A good squeeze of lemon juice
  • Olive oil
  • Salt and pepper

METHOD:

  • Peel the cucumber and dice
  • Cut the tomatoes into 8 (half, half and half again)
  • Chop the spring onions into small circles
  • Chop the mint finely
  • Mix the chopped ingredients. 
  • Just before serving, mix in the lemon juice, salt and pepper, and a drizzle of olive oil. 

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