a recipe by Anne Lataillade

London has already welcomed autumn temperatures. At the turn of the month we had to grab an extra jumper and scarf to get out of the door. Steadily as the week went by, we forgot we could wear a t-shirt and sandals. Saturday was possibly the last of BBQ days with a sun kissed day with a high of 25 C, which is a wow factor for London in the middle of September. Maddening as these weather changes might be, there is an upside to the turn of the season: cucumbers remain crisp and pomegranates are back on market stalls. This salad, by Anne Lattailade is just the thing: pomegranate and cucumber salad

Head straight to the recipe.

I don’t often share other people’s recipes, unless they have really struck a chord with me. Partly because time doesn’t allow to try all these wonderful pots and trays, partly because there are food bloggers that feel very strongly about their ownership of recipes and with good reason. I feel the same way about my photographs more than my recipes. Somewhere along the way I made the decision that once you share it is free for everyone to enjoy and build upon it, that’s the primary reason of sharing anyway. I feel a little more upset about my photographs when I see them republished under dark and dubious circumstances and without permission. Back to what really matters though:  When you see a good thing though, it’s hard not blow their trumpet.

This recipe is by Anne Lattailade who runs Papilles et pupilles, a French speaking blog since 2005. I consider myself very lucky to attend one of Anne’s talk in the French institute of Athens back in 2015 when my blog was young and fresh. She spoke about sustainability and how the digital world can help us shape our eating habits, prompt us to eat healthier and encourage home cooked deliciousness. I wasn’t new to locally, sustainably sourced ingredients. As a matter of fact, Greek cuisine is just this. Simple, good quality ingredients that will make the humblest dish a masterpiece.

Four years down the line with the world of blogs turning from blogging to micro-blogging, video recipes and insta stories constantly on the hob, I admit that Anne still has a special place in my heart both for her travel stories and her delicious recipes.  I scan my inbox on weekday afternoons to see what she has put together. She has an excellent eye for picking the most delicious recipes. They are not difficult either, you can normally make most of them under half an hour and the ingredients most likely already are in your kitchen cupboards.

This cucumber and pomegranate salad you will put together in a blink of an eye. It has a refreshing yogurt garlic sauce that very much reminds me of the beloved tzatziki. If you want to be fancy you could even call it a deconstructed tzatziki with ruby details.

Print Recipe

Cucumber and pomegranate salad

Course: Salad

Cuisine: Mediterranean, Modern European

Ingredients

• 1 large cucumber
• 120 gr Greek yoghurt
• 1 small garlic clove minced
• a pinch of salt
• bit of freshly ground pepper
• 1 tablespoon Olive Oil
• 2-3 spoonfuls of pomegranate seeds

Instructions

• Clean and dry your cucumber and chop in thin rounds. If you prefer you can peel and deseed.
• Mince the garlic and add in the olive oil. Mix it in the yogurt and add a bit of salt and a healthy grind of fresh pepper.

Easy peasy! This version is equally nice with feta cheese, again an idea of Anne. I hope you enjoy it, it makes a great side for grills.

From London with love,

Eugenia

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