Jewelled Salad
by Nigella. Featured in AT MY TABLEIntroduction
This is very far from that American classic, but — at least in its starting point — rather more Lebanese in style. I've added pomegranate seeds to the herb-flecked dice, not as a picturesque garnish, though it's certainly true that even a garnish (and, oh, how I loathe that words) must add more than beauty, but because I feel them to be an essential ingredient here, giving crunch and tangy sweetness.
I often eat this alongside the Lamb Kofta but it graces any table it is brought to.
For US cup measures, use the toggle at the top of the ingredients list.
This is very far from that American classic, but — at least in its starting point — rather more Lebanese in style. I've added pomegranate seeds to the herb-flecked dice, not as a picturesque garnish, though it's certainly true that even a garnish (and, oh, how I loathe that words) must add more than beauty, but because I feel them to be an essential ingredient here, giving crunch and tangy sweetness.
I often eat this alongside the Lamb Kofta but it graces any table it is brought to.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 1 courgette (peeled in strips and cut into small dice)
- ½ cucumber (peeled in stripes, de-seeded and cut into small dice)
- 4 spring onions (white and pale green part only, thinly sliced)
- 4 regular-sized tomatoes (de-seeded and cut into small dice)
- 1 clove garlic (peeled and minced)
- 150 grams pomegranate seeds
- 1 teaspoon dried mint
- 1 teaspoon dried dill
- 1 teaspoon sea salt flakes
- 1 unwaxed lemon (finely grated zest and juice)
- 2 x 15ml tablespoons extra virgin olive oil
- 100 grams flatleaf parsley (leaves only, roughly chopped)
- 1 cup zucchini (peeled in strips and cut into small dice)
- 1 cup cucumber (peeled in stripes, de-seeded and cut into small dice)
- 4 scallions (white and pale green part only, thinly sliced)
- 1¼ cups regular-sized tomatoes (de-seeded and cut into small dice)
- 1 clove garlic (peeled and minced)
- 1 cup pomegranate seeds
- 1 teaspoon dried mint
- 1 teaspoon dried dill
- 1 teaspoon sea salt flakes
- 1 unwaxed lemon (finely grated zest and juice)
- 2 tablespoons extra virgin olive oil
- 4 cups Italian parsley (leaves only, roughly chopped)
Method
- Put everything except for the parsley into a large mixing bowl and toss together very well. Let stand for 10 minutes.
- Add the parsley, toss again until everything is a beautiful jumble and serve immediately.
- Put everything except for the parsley into a large mixing bowl and toss together very well. Let stand for 10 minutes.
- Add the parsley, toss again until everything is a beautiful jumble and serve immediately.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead but you can refrigerate leftovers, in an airtight container, for up to 3 days.
MAKE AHEAD / STORE:
It is not advisable to make ahead but you can refrigerate leftovers, in an airtight container, for up to 3 days.
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What 1 Other has said
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Posted by Smiles10 on 20th June 2023
Show more commentsThis is a great salad. I have made it a few times now and, last time, I served it with chicken shawarma and some cous cous. It was a very good pairing.