Pomegranate and Cucumber Salad

Servings
Ready In

Ingredients

  • 1 long English cucumber or 4 short Middle Eastern cucumbers
  • 2 tbsp pine nuts
  • seeds from 1 pomegranate
  • 200g/7oz/scant 1 cup dried chickpeas, soaked overnight and cooked until tender or 400g/14oz/2 cups tinned chickpeas, drained and rinsed
  • zest of 1/2 orange
  • 2 tbsp finely chopped mint leaves
  • 2 tbsp finely chopped chives
  • 3 tbsp olive oil
  • 2 tbsp verjuice, or lime juice to taste
  • 85g/3oz feta cheese or 1/2 recipe quantity Paneer Cheese, crumbled
  • sea salt and freshly ground black pepper
  • warm Thin Flatbread, to serve