While I was visiting my Malaysian family that had moved to Sydney, my lovely family did what Malaysians do best and threw a little feast in my honor. I hadn’t seen them in 2 years so it was long overdue. The best way to get reaquainted was of course to cook together and there is no way I was going to miss out. I was asked to make a salad and I chose this one because it never fails. Not only does it look pretty, but tastes fabulous too! Plus, you only need one large bowl, a sharp knife and a chopping board, so there is very little clean up.
- 1 cup chives
- ½ cup mint
- 1 pomegranate
- 2 cucumbers
- ½ cup feta cheese, cubed
- 2 tbsp lime juice
- salt to taste
- Wash and finely chop the chives. Tip: I like to cut them in half, stack and half again just to save time. Place the chives in a big bowl. Slice the mint, using only the leaves and add them to the chives.
- Remove the seeds from the pomegranate and add them to the herbs.
- Peel the cucumbers and quarter them lengthwise. I like to remove their core too, but that’s optional. Then slice the cucumbers into small pieces and add them and the feta cheese to the bowl. For a vegan option, substitute the feta for avocado.
- Pour the lime juice over the mixture and sprinkle some salt. Then toss and taste adjusting lime juice and salt to taste.