- 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.