Skip to main content

Taste this Salad



This is my third time participating in Nicole's Taste & Create. Its a charming event where she randomly pairs you with another blog. And then you go find all about what your partner cooks, pick a recipe you fancy and recreate it.

My partner this month is Pam from Australia. She claims to be "not a great cook", but I was totally awed by her breads. Pam has been making lots of hearty dishes that I would have loved to try if it was less warm here. Then it struck me : its winter where she lives, and I need to go back a bit to find a summer recipe. So it was back in her January postings that I found this Pomegranate, feta, cucumber and mint salad.

It sounded like such a colorful idea that instead of going her tossed salad way, I layered the ingredients in a glass. So its pomegranate first, followed by cucumber, then coriander, feta, mint and finally some red onion.

For dressing, I combined 2 tbsp each of olive oil and vinegar. I didn't have the sumac that Pam suggested, so I added some chaat masala for the tangy flavor. And a pinch of salt.

There are two ways you can add the dressing to a layered salad. Either toss each ingredient in dressing separately, or pour some dressing over each layer before you add the next one (which is what I did).

Thanks Pam! Its so perfect for a summer lunch.

Comments

Pam said…
Simran, what an amazing way to serve this lovely salad. It's making me crave for pomegranates again as well as the warmer weather. Yours looks so pretty.
Hetal said…
The salad presentation is very nice..and the salad looks delicious..
Would love to see u on my blog.
Anonymous said…
The salad presentation is very nice..and the salad looks yummy and mouthwatering.
Hi,visited ur blog first time.U have lovely and beautiful blog .Would love to see u on my blog.
Sunshinemom said…
That is a beautiful salad. Similar to kala chana and cucumber mint salad. I never tried adding pomegranate though!

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are