This is quite simply a really yummy salad: the delicate fishiness of prawns intermingled with citrusy, fresh coriander, the cool cucumber, the aromatic, sweet mint and then the tart piquancy of pomegranate seeds. All of those flavours rolling around together are just fabulous and the pomegranate seeds make the salad look like it’s bejeweled! Simply lovely served with barbecued fish! Try it – you’ll love it!
Serves 4 as a side dish or starter
What you need…
Seeds from ½ pomegranate (buy ready-prepared if you can – lot’s easier)
7cm length cucumber, peeled, sliced and then quartered
2 large handfuls coriander, chopped
Small handful mint leaves, torn
A selection of your favourite salad leaves (I like rocket, red chicory, baby gem, baby spinach, iceberg)
200g cooked prawns
for the dressing
2 tablespoons olive oil
1 dessertspoon white wine vinegar
1 teaspoon runny honey
A squeeze of lemon juice
Sea salt and black pepper
What to do…
Into a screw-topped jar, tip all the dressing ingredients, screw the lid on tightly and set aside.
In a large, roomy salad bowl, chuck in all your ingredients.
Just before you are ready to eat, shake your dressing like mad and then pour over the salad before tossing all the elements together so that everything is evenly mixed and coated with dressing.
Sometimes, I buy raw prawns and cook them in a splash of oil and salt about 30 minutes before we eat this salad, adding them at the last minute. The slight warmth of the prawns seems to emphasise the other flavours – really lovely.
A variation on the pomegranate is strawberries, hulled and quartered. Less tart, they give the salad a gentler tone.
For extra crunch, include some sugar snap peas that have been sat in boiling water for 2 minutes before being refreshed in cold water and then drained.
Include basil and parsley to make up the leaves if you happen to have any in the fridge. There are no rules, just a mix of flavours you enjoy together.
I’m not sure: I think I made it up!
See, it’s just salad, which I’ve always viewed as something that should be dead simple but really tasty.