Tangy Cucumber and Tomato Salad

This simple salad that highlights what we have oodles of from the garden comes from a Persian cookbook.

• 1 kg English cucumbers, peeled and cut into 4 cm spears
• 300 g cherry tomatoes, washed and cut in half
• 15 g fresh chives, finely chopped
• 15 g flat leaf parsley, finely chopped
• 1 1/2 teaspoons salt, or to taste
• 4 tablespoons pomegranate molasses

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1. Toss the cucumbers, tomatoes, fresh herbs and salt in a large salad bowl. Taste for seasoning and adjust, as needed
2. Drizzle with pomegranate molasses. Serve immediately or cover and hold for up to 30 minutes.