Carrot, Orange & Pomegranate Salad

This delightful and refreshing salad can be served with Middle Eastern dishes or be enjoyed on its own.   Full of zesty, fresh flavours makes a light and wonderful meal.

2 Carrots (grated, spiraled or thinly sliced with a potato peeler)
1 Lebanese Cucumber (quartered lengthways and cut into thin slices)
1 Spring Onion (thinly sliced)
1/2 Cup Coriander (roughly chopped)
2 Oranges (thinly sliced into wedges)
1 Pomegranate (seeds only)
1 Lime (1/2 teaspoon zest & juice of whole lime)
Extra Virgin Olive Oil
Salt & Pepper to taste

Preparation:     15-20 minutes
Serves:    4

In a bowl place the carrots, Lebanese cucumber, spring onion, coriander, sliced orange wedges, Pomegranate seeds, lime juice and lime zest, drizzle a generous amount of Olive Oil, salt and pepper and mix well to combine.

Cook’s Tips

To remove the Pomegranate seeds easily.  Cut the Pomegranate in half, squeeze over the bowl and gently open the Pomegranate half as if you are opening petals on a flower.  The seeds will easily be removed.  Repeat this for the other half.  Keep the juice from the Pomegranate and mix it into the salad.  If the white membrane falls into the salad, just remove it and discard as it is quite bitter.

Enjoy!