Fennel and pomegranate salad

Fennel and pomegranate salad.jpeg

Middle Eastern food is often on the menu in my household. I love the deep flavours, vibrant colours and rich textures. This bright salad is Persian inspired. It is both fresh and lightly sweet. A perfect side dish to balance out chunky roasted / grilled meat or fish, as well as a veggie burger.

Ingredients (Serves 2)

  • Fennel, with tops

  • Radicchio

  • Young spinach leaves

  • Pomegranate

  • Pumpkin seeds

  • Edible flowers to decorate (I used elderflower here as it was in season)

Dressing

  • 1 tbsp Pomegranate molasses

  • 3 tbsp Extra virgin olive oil

  • 1 tbsp Appel cider vinegar

  • Salt & pepper

  • 1 garlic clove, crushed

  • Dried chillies (optional)

Method

  • Shave the fennel bulb in very thin slices. I sometimes use a mandolin and sometimes a very sharp knife as I find it quite therapeutic. Cut a few fennel tops diagonally in 3 cm thickness. Make sure to use the top fronds (that look and taste like dill).

  • In a bowl, mix the fennel with a few leaves of radicchio grossly torn and a handful of young spinach leaves.

  • Mix all the dressing ingredients and toss into the salad.

  • Transfer to the serving dish and sprinkle with a handful of pomegranate seeds and pumpkin seeds.

  • Optional: Decorate with edible flowers or fennel fronds.

Vegetarian, Paleo, Gluten free, Dairy freeFay IsrasenaRecipe