Chicken, pomegranate and cucumber salad

By: Nikki and Jordan Shearer

Celebrate the warm weather with a sumptuous chicken, pomegranate and cucumber summer salad

Chicken -1

Serves 4-6

The holiday season in New Zealand is less about snow and sleigh bells; more about sun, sand, boats and barbecues in the backyard.

So, rather than turkey and cranberry, try chicken and pomegranates instead. Toss it all up with a little Kiwi fun and freshness, washed down with a cold glass of bubbles to celebrate this holiday season.



  • 500g chicken mince
  • ½ cup cooked couscous
  • ½ red onion, finely diced 
  • 3 cloves garlic, finely diced
  • 1 tsp fennel seeds
  • 1 tsp sumac
  • ½ tsp ground cumin
  • 1 tsp flaky sea salt
  • ½ cup white sesame seeds
  • 3 Tbsp light olive oil


  • ¼ cup light olive oil
  • ¼ cup pomegranate molasses
  • 2 Tbsp liquid honey
  • 1 tsp cumin seeds


  • ½ cucumber, peeled, deseeded and shaved into ribbons
  • 1 pomegranate, seeds removed (reserve 3-4 Tbsp for serving)
  • 120g mixed lettuce of your choice
  • ½ cup roasted pistachios
  • 2 spring onions, finely sliced
  • Handful of mint, roughly chopped


  1. To make the meatballs, add all ingredients except the sesame seeds and oil to a bowl and mix to combine well. 
  2. Refrigerate the mixture for about 30 minutes.
  3. With damp hands, take teaspoon amounts of the chicken mixture and roll into balls.
  4. Next, roll these balls in the sesame seeds to coat.
  5. Heat a frying pan on a medium heat with 3 Tbsp olive oil. 
  6. Cook the meatballs for about 4-5 minutes on a medium heat until golden and the chicken is cooked through. (Beware the sesame seeds can spit)
  7. For the dressing, add all ingredients together and mix well until combined.
  8. To serve, toss all ingredients for the salad in a big bowl adding enough dressing as required.
  9. Add cooked meatballs and drizzle with a little extra dressing. 
  10. Sprinkle with remaining pomegranates. 
  11. These can be served as individual portions or in a big bowl for sharing.

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