Recipes>Fennel Recipes
Fennel and Feta with Pomegranate Seeds and Sumac
by Yotam Ottolenghi , Sami Tamimi from Ottolenghi: The Cookbook
Easy
Serves 4
Make Ottolenghi’s crisp Fennel and Feta Salad with Pomegranate Seeds and Sumac. A perfect winter salad recipe that bursts with crunches of texture and flavour.
Discover more delicious Fennel recipes
From roasted sides to crisp salads
From the book
Ottolenghi: The Cookbook
Yotam Ottolenghi, Sami Tamimi
Ottolenghi: The Cookbook
The original ground-breaking cookbook from Yotam Ottolenghi
Recipes for Ottolenghi’s celebrated desserts
Inventive yet simple recipes to make at home
Buy From
Introduction
This salad has all the little ‘bursts of flavour’ we look for in a dish. The little explosions of sweetness from the pomegranate seeds, for example, along with the tart astringency of the sumac. It’s lovely to eat as it is, or else served alongside some grilled fish or roasted meat. If you’re looking for a substitute to the pomegranate but want to keep the colour and sweetness, dried cranberries or sour cherries also work well.
Tags
Ingredients
| ½ | pomegranate |
|---|---|
| 2 | medium fennel heads |
| 1½ tsp | olive oil |
| 2 tsp | sumac, plus extra to garnish |
| juice of 1 lemon | |
| 10g | picked tarragon leaves |
| 10g | parsley, roughly chopped |
| 70g | Greek feta cheese, sliced |
| salt and black pepper |
Method
Start by releasing the pomegranate seeds. The best way to do it 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 too hard or you’ll bruise the seeds and break the skin. Magically, the seeds will just fall out. Pick out any white skin that falls in.
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 lengthwise (a mandolin would come in handy here).
In a bowl, mix the olive oil, sumac, lemon juice, herbs and some salt and pepper. Add the fennel and toss well. Taste for seasoning but remember, the feta will add saltiness.
Layer the fennel, then the feta and then the pomegranate seeds in individual serving dishes. Garnish with fennel leaves, sprinkle over some sumac and serve immediately.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Yotam Ottolenghi recipes
View all
Ottolenghi’s Shawarma Meatloaf with Caramelised Onions
by Yotam Ottolenghi , Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT
Ottolenghi’s Parmesan and Black Pepper Roasted Parsnips
by Yotam Ottolenghi , Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
