Cucumber, Pomegranate & mint chutney salad

This refreshing, cooling salad is made with handfuls of lush green mint and coriander. It goes really well with spicy food. My favourites to eat this with are kofta*, samosas or onion bhajis.

I include pistachio nuts in this recipe because I like the flavour, and to give the dressing a slightly creamy texture. Sometimes I use olive oil instead of the pistachios, also very tasty.

*Kofta - these or these are great if you don't have time to make your own.

Ingredients for step 1

  • 1 cucumber - about 30cm long

  • 160g pomegranate seeds

  • 3 spring onions - finely chopped

Method - step 1

  1. Dice the cucumber into roughly 0.5 cm cubes - about the size of pomegranate seeds

  2. Add the chopped cucumber, spring onions and pomegranate to a bowl (large enough to stir them thoroughly later when you add the dressing)

Ingredients for step 2

  • Juice of one lemon, and zest if you have time

  • 1 tbl spoon/15 ml cider vinegar

  • 1 tsp maple syrup or sugar

  • OPTIONAL - 1 tbl spn/15 ml plain, unsweetened yoghurt (soy yogurt works)

  • 1-4 fresh green finger chillies - add one at a time, to taste

  • 2 cloves garlic, peeled & roughly chopped

  • 2 spring onions, roughly chopped

  • 1 thumb-size piece ginger (about the size of the top section of your thumb), roughly chopped

  • Palm size serving unsalted pistachio kernels (about 20?) OR 1 tlb spn/15 ml olive oil

  • ½ - 1 teaspoon salt

  • Pepper to taste

Method - step 2

Add all the step 2 ingredients to blender, and blend until fairly smooth - no big chunks, but a grainy consistency is ok

Ingredients for step 3

  • 1 cup/30g fresh coriander

  • 1 cup/30g fresh mint

  • Hemp milk/water - up to 60ml, add gradually to desired consistency

Method - step 3

Roughly chop the herbs, and add to the step 2 ingredients. Starting slowly, and blend until smooth, adding the water/hemp milk gradually to get your desired consistency. I aim for a thick, but pourable consistency, that will coat & stick to the chopped salad. Not too runny, like thickshake.

Pour the mixture over the chopped cucumber and pomegranate. Stir until the mix is evenly coated by the dressing.

Serving suggestions: serve with spicey kofta and potato wedges or boiled new potatoes.

Full ingredients list


Fresh fruit & veg:

  • 1 cucumber - about 30cm long

  • 160g pomegranate seeds

  • 5 spring onions - finely chopped

  • Juice of one lemon, and zest if you have time


fresh herbs & spices

  • 1-4 fresh green finger chillies - add one at a time, to taste

  • 2 cloves garlic, peeled & roughly chopped

  • 1 thumb-size piece ginger (about the size of the top section of your thumb), roughly chopped

  • 1 cup/30g fresh coriander

  • 1 cup/30g fresh mint


Optional

  • 1 tbl spn/15 ml plain, unsweetened yoghurt (I use soy yogurt, it works)


Storecupboard ingredients

  • 1 tbl spoon/15 ml cider vinegar

  • 1 tsp maple syrup or sugar

  • Palm size serving unsalted pistachio kernels (about 20?) OR 1 tlb spn/15 ml olive oil

  • ½ - 1 teaspoon salt

  • black pepper to taste

  • Hemp milk/water - up to 60ml, add gradually to desired consistency