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RECIPE

Cucumber, apple, pomegranate and dill salad

A super-simple salad that's as tasty as it is gorgeous to look at.

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  • place PRE 10 minutes
  • place SERVES 4 - 6
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The shower of pink pomegranate seeds make this a beautiful addition to a buffet table or just a centre piece salad for a Shabbat meal.

I've sliced the apple and cucumber thinly, but it looks just as pretty diced into chunks for a more rustic appearance.

 

  • Thinly slice the cucumber crosswise at an angle or cut into 1 -2 cm dice.
  • Quarter and core the apples and chop them into thin half-moons - or into similar sized pieces as the cucumber. Put in a bowl with a tablespoon of lemon juice and mix to coat and stop them browning. 
  • Remove the pomegranate seeds. 
  • In a jar, mix the olive oil, cider vinegar, a pinch of salt and a pinch of caster sugar. Shake to combine. 
  • On large serving platter, layer cucumber the apple and pomegranate seeds. 
  • Drizzle with the dressing. 
  • Scatter with the chopped dill and serve immediately.
Ingredients

1  lemon, juice only

2 medium cucumbers

2 red skinned apples

1 pomegranate

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp cider vinegar

pinch of sugar, optional

Salt and freshly ground black pepper

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