Ingredients - serves 6 35 gm (¼ cup) pistachios, coarsely chopped 2 white-skinned cucumbers, seeds removed, cut into 1cm pieces 1 telegraph cucumber, seeds removed, cut into 1cm pieces 250 gm baby cucumbers, unpeeled, diced 300 gm green seedless grapes, halved 1 cup (loosely packed) mint, shredded 300 gm Persian feta 2 tbsp pomegranate seeds (optional), to serve Juice of ½ lemon 2 tbsp extra-virgin olive oil Method Preheat oven to 180C. Scatter pistachios on an oven tray and roast, shaking occasionally, until just golden (5-10 minutes), then cool, coarsely chop and set aside. Combine cucumbers, grapes and mint in a bowl, crumble over feta, top with pistachio and pomegranate seeds, drizzle with lemon juice and olive oil, season to taste and serve. Note: This salad would make a lovely accompaniment to spice-rubbed grilled chicken or fish – the refreshing cucumbers make a perfect counterpoint to the spices. White cucumbers have a thick bitter skin which should be removed; baby cucumbers can be left unpeeled. When pomegranates come into season, a scattering of their seeds over this salad adds a pretty burst of colour. Brought to you by Gourmet Traveller This recipe is from the January 2012 issue of Australian Gourmet Traveller . Recipe by Lisa Featherby, photography by Prue Ruscoe, and styling by Lisa Featherby.