Kumato® Tomato, Cucumber & Pistachio Salad with Pomegranate Dressing

Prep Time
Cook Time
  • 6 Kumato® Tomatoes, halved
  • 1 Telegraph Cucumbers, peeled, halved lengthways
  • 1 tbsp olive oil
  • 1/2 cup pistachio kernels
  • 1 tbs honey
  • 6 green onions, thinly sliced
  • 1 cup mint leaves
  • 1 cup flat-leaf parsley leaves
  • 1/4 tsp Sea-salt flakes & freshly ground black pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp pomegranate molasses
  • 2 tbsp lemon juice
  1. Heat the oil in a small non-stick frying pan over medium heat. Add pistachio kernels and cook, tossing often for 2-3 minutes until they are warm. Drizzle over the honey and cook, shaking pan further 2 minutes until light golden. Tip nuts onto a tray lined with baking paper and set aside to cool.
  2. To make the dressing; combine all the ingredients in a large bowl and whisk until well combined.
  3. Use a tea-spoon to scrape out the seeds from the cucumber. Cut the cucumber and Kumatoes® into 2-3cm pieces and add to the dressing. Add the green onions, mint, parsley, season with salt and pepper and toss to combine. Scatter over the honey pistachios and serve.
Serving suggestion: Great served with lamb, pork, prawns or chicken.   Cook's tip Pomegranate molasses is available from the deli but easy to make on your own. Combine 250 ml pomegranate juice, ¼ cup white sugar and 2 tablespoons of lemon juice in a saucepan. Bring to the boil, stirring to dissolve the sugar. Boil gently for 15 minutes until the syrup has reduced and thickened. Pour hot syrup into a hot sterilised jar. Secure lid and set aside to cool. Refrigerate for up to 4 months.