1/2 cucumber
250 g cherry plum tomatoes
1 pomegranate
sea salt
freshly ground black pepper
juice of 1 lime
extra virgin olive oils
1. Peel the cucumber if you or your guests have problems digesting the skin. Cut lenghtways and scoop out the seeds with a teaspoon. Cut lengthways again and chop into 1 cm pieces.
2. Halve the cherry tomatoes.
3. Remove the fruit from the pomegranate taking care that none of the white pip gets in as it's bitter.
4. Place all the salad ingredients into a nice serving bowl. Season with pepper and salt. Squeeze over the lime juice and add about 4 tbsp olive oil. Leave to marinate for an hour or so before serving.
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