Cucumber Salad

4 People
20 min.
easy

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.

Ingredients

1 Knorr vegetable stock pot
15 ml fresh dill, chopped
3 ml Robertsons oregano (origanum)
1 lemon, juiced
3 ml Robertsons Black Pepper to taste
30 ml olive oil
5 cucumbers, sliced
1 red onion, finely sliced
50 g hazelnuts, toasted and roughly chopped
100 g feta cheese, crumbled
seeds from 1 pomegranate

Cooking Method

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 the heat and add the dill, Robertsons Origanum, lemon juice, Robertsons Black Pepper and olive oil. Place in the 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.