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Cucumber, apple, pomegranate and dill salad

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

Prep: 10 minutes

Cook:

Serves: 4 - 6

Photo: Inbal Bar-Oz

    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.

     

    Method
    • 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.
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