Fennel salad with pomegranate seeds, feta and sumac

As we are having great weather here at the moment I thought I would do a nice summer salad and this is a great one! It’s really easy to make and will take you roughly 5 minutes. You can really taste all the different flavors without any becoming too overpowering. The only ingredient that is hard to get is Sumak, a red powder with a lemony taste. Most Persian supermarkets will sell it so do try and find some as it is a vital ingredient for a lot of recipes in the book.

For this salad you will need:

Serves 4
2 medium sized fennel bulbs
1/2 a pomegranate
2 teaspoons of Sumac and some extra to garnish
juice of a lemon
4 tablespoons of tarragon leaves
2 tablespoons of coarsely chopped flat parsley
70 grams of Greek feta
salt and pepper

Start by removing the pomegranate seeds. There supposedly is a trick to this, cut the thing in half, hit it and the seeds should fall out. It doesn’t work!! So, once you’ve removed the seeds and your hands are covered in pomegranate juice remove the the fennel stems (the green part) and keep some for garnishing later. Now remove the root and cut the fennel into thin slices.

Put the olive oil, sumac, lemon juice, herbs and salt and pepper in a bowl and mix well, add the fennel and mix again. Now plate the fennel and add the feta and pomegranate seeds on top. Garnish with the greens you saved earlier and more sumac and serve!

Thats it, a really quick and easy summer salad. Enjoy!

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Looking for more inspiration? Check out this great aubergine salad!