Recipe in collaboration with Esther Samson
Preparation time: 10-15 minutes
Yield: 4 servings
Here's a fresh recipe that works well—even in winter, thanks to greenhouse cucumbers and seasonal pomegranates. Crunchy, juicy and full of vitamins, this salsa makes tomato salsa pale in comparison.
We love it all the time, whether with nachos or pita chips, as a sandwich topping or as a side dish for a fish fillet or chicken breast!
INGREDIENTS
- 1 English cucumber, diced
- 250 ml (1 cup) pomegranate arils
- 1 apple, diced
- 1/2 red onion, finely chopped
- 180 ml (3/4 cup) crumbled Feta cheese
- A few fresh mint leaves, finely chopped
- A few leaves of fresh parsley, finely chopped
- 30 mL (2 tbsp.) Maison Orphée's Dijon mustard
- 30 ml (2 tbsp.) maple syrup
- Juice of half a lemon
- 60 ml (1/4 cup) Maison Orphée's unrefined sunflower oil
- Salt and freshly ground pepper
PREPARATION
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In a bowl, combine cucumbers, pomegranate arils, apple pieces, onions, mint, parsley and Feta cheese.
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Combine Dijon mustard, maple syrup, lemon juice, and virgin sunflower oil in a separate bowl.
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Add dressing to salad and toss well. Add salt and pepper to taste.
Photo credits: Pub Photo