Qukes® baby cucumbers, Quinoa and Pomegranate Salad

Ingredients

• 1 x 250g Qukes^® baby cucumbers
• 1 x 200g Punnet Sweet Solanato® Tomatoes
• 1 Pomegranates
• 1 cup white quinoa, rinsed
• ½ cup fresh mint leaves, roughly chopped
• 60g baby spinach leaves
• ½ cup pistachios, toasted
• 100g soft feta, crumbled

Tahini Dressing

• ⅓ cup extra virgin olive oil
• 1 lemon, juiced
• 1 tbs tahini
• 1 small garlic clove, crushed

Method

1. Combine quinoa and 2 cups water in a medium saucepan. Bring to boil over a high heat. Simmer, covered for about 10-15 minutes, or until water is absorbed. Transfer to a large bowl. Cool. Stir with a fork to separate the grains.
2. To make dressing, combine all ingredients in a jug with salt and pepper. Mix well.
3. Cut Qukes® in half lengthways. Remove the seeds from the pomegranate (see tip below). Add the Qukes®, pomegranate seeds, tomatoes, mint, spinach, pistachios and feta to the quinoa. Toss gently to combine.
4. Transfer to a serving platter, spoon over the dressing, season. Serve.

Tip: To remove seeds from pomegranate; roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into two halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice.  Remove and discard any white pith.