This salad is served in many ways in Israel- perhaps alongside an omelette for breakfast, on flatbread with a lamb shawarma or as a main course in its own right scattered with crumbled white cheese. There are dozens of versions- this is from ” Cherish” by Anne Shooter.
Ingredients
- 2 cucumbers
- 6 firm ripe tomatoes diced
- 1 red onion finely chopped
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
- a small handful mint leaves chopped
- a large handful flat leaf parsley leaves chopped
- a small handful fresh pomegranate seeds
- juice of a l;emon
- 2 tbsps extra virgin olive oil
- a pinch ground cinnamon
- a good pinch salt
Servings:
Instructions
- Halve the cucumbers lengthways and use a teaspoon to remove the seeds and watery centre. Cut the cucumbers into thin strips and then into dice.
- Put all the ingredients into a bowl in the order listed, leaving the lemon juice, olive oil, cinnamon and salt until just before serving.
- Toss together then taste and add a little more salt if needed. Serve immediately at room temperatur.
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