Cucumber Salad

Cucumber Salad

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Cleanse your palate with this light and lively cucumber salad. The cucumber is drizzled with a fresh, tangy dressing made from Knorr Vegetable Stock Pot, creamy feta cheese and pomegranate seeds. A perfect summer salad and a great picnic treat.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time5 minutes


  • 1 Knorr Vegetable Stock Pot
  • 15 ml Fresh dill, chopped
  • 3 ml Robertsons Origanum
  • 1 Lemon, juiced
  • 3 ml Robertsons Black Pepper
  • 30 ml Olive oil
  • 5 Cucumbers, sliced
  • 1/2 Red onion, finely sliced
  • 50 g Hazelnuts, toasted and roughly chopped
  • 100 g Feta, crumbled
  • Seeds from 1 pomegranate


  • Heat the oil in a small frying pan. Add the oil, Knorr Vegetable Stock Pot and cook on gentle heat for 2-3 minutes until stock has melted. Remove from heat and add dill, Robertsons Origanum, lemon juice, Robertsons Black Pepper and olive oil. Place in fridge to cool for 15 minutes.
  • In a large bowl combine together the cucumbers, red onion, hazelnuts and feta. Serve and drizzle over the chilled herb dressing, and finish with the pomegranate seeds.
  • Serve with lettuce leaves, baked chicken breast and fresh bread, if desired.