This quick salad goes really well with my feta stuffed peppers and aubergine.

Serves 2

Ingredients Equipment to have ready
1 tbsp flaked almonds (optional) Chopping board
1/2 cucumber Sharp knife
1 tbsp pomegranate molasses Mixing bowl
1/2 tbsp olive oil Measuring spoons
Salt Small frying pan
A few sprigs of mint


  1. Start by toasting the almonds, if using, in a small frying pan, over a low heat, until golden. Keep an eye on them as they can burn quickly. Set aside.
  2. Half the cucumber lengthways and then chop into about 5cm chunks.
  3. Using the side of the knife or a large spoon, bash the cucumber a little then transfer to a mixing bowl.
  4. Pour the pomegranate molasses and olive oil over the cucumber and season with a small pinch of salt. Stir well and set aside until you’re ready to serve.
  5. Remove the mint leaves from the stalks and roughly chop or rip.
  6. Stir the salad and sprinkle the mint and toasted almonds over before serving.