Fennel And Feta With Pomegranate and Sumac

Fennel And Feta With Pomegranate and Sumac
Recipe adapted from Yotam Ottolenghi
Photo Credit: Christina Kakaletris

This refreshing salad is a showstopper and so easy to put together. I adjusted this recipe slightly by adding orange juice to the the mix and crumbling the feta. I love the taste of orange and fennel together and the sweetness of the orange compliments the rest of the salad beautifully. Enjoy!

Serves 4-6

1/2 pomegranate
2 medium fennel heads
1 1/2 tablespoons olive oil
2 teaspoons sumac, plus extra to garnish
juice of 1 lemon
juice of 1 orange
4 tablespoons tarragon leaves
2 tablespoons roughly chopped flat-leaf parsley
70g Greek feta cheese, crumbled
salt and black pepper

1. Start by releasing the pomegranate seeds. The best way to do this is to halve the pomegranate along its "belly" (you only need half a pomegranate here), then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don't hit the fruit too hard or you'll bruise the seeds and break the skin. Magically, the seeds will just fall out, without splashing you in the process.

2. Pick out any white skin that falls in.

3. Remove the leaves of the fennel, keeping a few to garnish later, and trim the base, making sure you leave enough of it still attached to hold the slices together. Slice very thinly lengthways (a mandolin would come in handy here).

4. In a bowl, mix the olive oil, sumac, lemon juice, orange juice, herbs and some salt and pepper. Add the fennel and toss well. Taste for seasoning but remember the feta will add saltiness.

5. Layer the fennel, then top with feta and then the pomegranate seeds in individual serving dishes.

6. Garnish with fennel leaves, sprinkle over some sumac and serve the salad immediately.

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