A large wooden serving tray is piled with tomato, quke & pomegranate salad. A serving spoon with fresh pomegranate rests on the side.
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Qukes® are baby cucumbers roughly half the size of regular cucumbers. They’re perfect for little hands to snack and great for back-to-school and work lunch boxes.

They’re also perfect for adding to salads, like in this recipe for Tomato, Quke & Pomegranate Salad.

Tomato, Quke & Pomegranate Salad

Recipe and image courtesy of Perfection Fresh.
Prep Time 10 minutes
Cook Time 5 minutes
Course Salad, Side Dish
Servings 6 people


  • ¼ cup pepita seeds
  • 2 teaspoons olive oil
  • 1 teaspoon dried chilli flakes
  • 2 x 400g medley tomatoes halved if large
  • 250 g Qukes® thinly sliced on diagonal
  • 1 pomegranate halved, seeds removed
  • 1 cup flat leaf parsley leaves
  • 150 g labne, drained see notes


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon caster sugar


  • Put the pepita seeds and oil into a small frying pan over medium heat. Cook,shaking pan for 3-5 minutes until lightly toasted. Remove from the heat, add the chilli flakes to the warm pan, toss to coat. Set aside to cool.
  • Combine the tomatoes, Qukes®, pomegranate seeds, parsley and pepita mixture onto a large platter and toss gently. Drop spoonfuls of labne evenly over the salad.
  • For the dressing, whisk the ingredients together until well combined.Season then spoon over the salad. Serve.


Labne is a soft yoghurt cheese available in tubs in the specialty cheese section of larger supermarkets. To make your own, spoon 1 cup Greek yoghurt into a sieve lined with muslin. Place over a bowl, cover and refrigerate 24 hours. Discard the liquid in the bowl.
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