Qukesยฎ 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
Ingredients
- ยผ cup pepita seeds
- 2 teaspoons olive oil
- 1 teaspoon dried chilli flakes
- 2 x 400g medley tomatoes halved if large
- 250 g Qukesยฎ thinly sliced on diagonal
- 1 pomegranate halved, seeds removed
- 1 cup flat leaf parsley leaves
- 150 g labne, drained see notes
DRESSING
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon caster sugar
Instructions
- 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, Qukesยฎ, 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.
Notes
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.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.
