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Vegetarian · Salad

Toasted Curry Cucumber Salad with Pomegranate Molasses Dressing

Cucumber, red onion, and feta with toasted seeds, toasted curry powder, and fennel fronds, dressed with pomegranate molasses and white wine vinegar.

★★★★★

Prep
15 min
Cook
5 min
Overhead view of a bowl of cubed cucumber, red onion, and crumbled feta topped with toasted cumin seeds, curry powder, pepitas, and fennel fronds
Equipment
Small pan, Mixing bowl, Small bowl for the dressing

Instructions

  1. Chop the cucumber and thinly slice the red onion.
  2. In a small pan, toast the cumin seeds, curry powder, fennel seeds, and pepitas until aromatic. Stir frequently so they don’t burn.
  3. Finely dice the fennel fronds.
  4. In a bowl, mix together the cucumber, red onion, feta, toasted seeds and spices, and fennel fronds.
  5. For the dressing, mix together the pomegranate molasses, white wine vinegar, olive oil, salt, and pepper.
  6. Dress the salad and serve. Top with pomegranate seeds if you like.