Middle Eastern dak dak salad

Serves: 6
Course: Side Dish
Cooking Time: 0 hr 30 mins
  • Half a red pepper
  • Half a yellow pepper
  • 3 carrots
  • Half a cucumber
  • 150g radishes
  • 2 spring onions, finely chopped
  • Half a pomegranate, arils removed
  • 4 sprigs of mint, leaves removed and finely chopped
  • 2 tbsp good olive oil
  • Juice of half a lemon
  • Sea salt

Finely chop the peppers into little 1cm squares. Place in a wide bowl. Peel and chop the carrots in the same size.

Halve the cucumber and scoop out the seeds. Cut into 1cm dice and cut the radish the same way.

Place everything into the bowl along with the spring onions, pomegranate arils, mint, olive oil and lemon juice. Season with salt and mix gently. This is best served at room temperature.

Add a little more fresh mint before serving and check the seasoning if it’s been stored in the fridge.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer