Cucumber Salad with Raisins and Yogurt from Jaíne Mackievicz

Ingredients

• 1 cup Golden California Raisins
• 1 large English cucumber (seeded and thinly sliced, about 2 cups)
• 1 medium celery stalk (thinly sliced, about 1 cup)
• 1 tablespoon apple cider vinegar or white wine vinegar
• ½ clove of garlic
• 1 cup plain Greek yogurt (preferably full-fat)
• ½ cup raw walnuts (roughly chopped)
• 1 teaspoon fine sea salt
• 2 tablespoon finely chopped fresh mint + more to serve
• 1 tablespoon extra virgin olive oil (to drizzle before serving)
• ½ cup pomegranate seeds to serve (optional)