3 PAX - Time 20 min.
Utensils: Pot, knife, bowl, rod
INGREDIENTS
ELABORATION
Peel the shrimp.
Boil the shrimp in abundant water and salt for a minute and a half.
Cool the shrimp in abundant water with salt and ice.
Set the shrimp aside.
Peel the cucumbers and remove the seedy middle part.
Cut the apple and cucumber into equally-sized dice.
Cut open the pomegranate and pull out the seeds, discarding the white part.
Add the cucumbers, apple and pomegranate to a bowl.
Finely chop the fresh mint and dill with a knife and add them to the bowl.
Stir until all the ingredients blend together well.
Salt and pepper the mixture and dress with a few drops off Pons Apple Condiment
Mix the Pons Citric with Lemon gradually into the Greek yoghurt, binding the mixture with a whisk. The sauce is supposed to become homogeneous.
Add the sauce to the bowl with the rest of ingredients. Stir.
Plate the Tzatziki salad with the shrimp, dried fruit and nuts.
