There are exactly 840 seeds in a pomegranate. I didn't know that, which probably explains why it took me nearly a whole morning to extract each jewel separately and eat them one by one when I was a small child. We had a pomegranate tree growing near our front gate, where I would sit for hours patiently waiting for my older brother and sister to come home from school, just so they could "play schools" with me, much to their protests. Red stained fingers, mouth and clothing were part of my everyday appearance back then. And unbelievably, I never had a pomegranate again, that is until last night. The Persian fruit has now come back into vogue, after all of these years, probably due to the newfound health benefits of the juice, with the same antioxidant benefits as red wine, assisting in curbing the progression of fatty deposits on the artery walls.
In my planting frenzy in late spring, for some reason I felt that I needed to plant 3 cucumber seedlings. I have no idea why I did such a stupid thing, because now, along with the zucchinis, I have more than I can possibly use. As much as I love fresh, crunchy cucumbers, you can only eat so many. I have the liberty of picking them when they are small, because there will always be at least another dozen ready the next day.
So a Middle Eastern themed salad is created - pomegranates originating from Persia, creamy Persian feta and beautiful purple/red sumac.
Pomegranate, feta, cucumber and mint salad
200g feta (Persian if you can find it)
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
1/3 cup coriander leaves, roughly chopped
2 tsp sumac (optional) - a middle eastern spice which imparts a tangy citrus flavour
1 tbsp red wine vinegar
3 tbsp extra-virgin
Break open pomegranates and remove seeds. Crumble feta into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.
When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.
If anyone has any tips on how to get pomegranate juice stains out of a white blouse, I'd be grateful to hear from you. Seems I have done a full life circle again!
Kalyn's Weekend Herb Blogging is kindly hosted this week by Vani from Batasari. Check out her blog for some great Indian dishes.