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Author Notes: The name for this traditional Pakistani salad directly translates to a mix of tiny pieces, which is exactly what this is—uniform, tiny pieces of cucumber, tomato, cilantro, and red onion tossed in a lemon-cumin dressing. I have added a bejeweled twist with fresh pomegranate. Serve this with barbecue or curries. It makes a lovely accompaniment to South Asian food. —Sumayya Usmani
- 1/2 cucumber, seeded, chopped into tiny pieces
- 3 plum tomatoes, seeded, chopped into tiny pieces
- 1 large red onion, peeled, chopped into tiny pieces
- 1 handful of finely chopped cilantro leaves
- 10 mint leaves, chopped finely
- 1 handful pomegranate seeds
- 1 lemon, squeezed
- 1 teaspoon dry-roasted cumin seeds
- 1/2 teaspoon chaat masala (optional, found in South Asian shops)
- 1/2 teaspoon sea salt
- Combine all of the vegetables together with the herbs and pomegranate seeds, then add the lemon juice, spices, and salt.
- Mix and keep refrigerated for 1 hour before serving, allowing the juice to permeate into the salad.
- Stir and serve cool.