For the Cucumber and Pomegranate Salad:
Slice cucumbers and arrange them on a serving plate.
Sprinkle fresh pomegranate seeds over the top.
Drizzle with olive oil and lemon juice, then toss gently.
Add salt and pepper to taste, and garnish with fresh mint.
For the Coffee Crumble Bars:
Preheat oven to 350°F (175°C).
In a mixing bowl, combine flour, oats, brown sugar, coffee, baking powder, and salt.
Add softened butter and mix until it forms a crumbly dough.
Press dough into a baking pan, and sprinkle with extra brown sugar.
Bake for 20-25 minutes until golden brown.
Allow bars to cool before cutting into squares. Optionally, add chocolate chips for extra indulgence.