Diana Henry's simple, fresh salad adds a fantastic burst of colour to the table. It’s particularly good with any sweeter meat dishes (such as leg of lamb with a harissa and honey or pomegranate glaze).
Angela Hartnett cooked this recipe for Nick Grimshaw and guests Stephen & Anita Mangan on episode 17, season 3 of Dish, the Waitrose podcast. She served it with Palestinian slow-roast lamb, and paired the meal with a negroni cocktail and Los Tontos Sabios, a lively organic Spanish wine.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Prepare10 mins
- Total time10 mins
Toast the cumin seeds in a frying pan until fragrant, then add to a large bowl. Mix together with everything except the pomegranate seeds. Check the seasoning. Toss the pomegranate seeds in just before serving.