Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fennel salad
- Preparation and cooking time
- Prep:
- + Soaking
- Easy
- Serves 4 as a side
Ingredients
- 2 bulbs fennel, very thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp pomegranate molasses
- ½ lemon, juiced
- 1 tbsp sumac
- a handful of leaves mint
Method
- STEP 1
Put the thinly sliced fennel into a bowl full of iced water to soak for 10 minutes, then drain really well – this makes it super crunchy and crisp. Tip onto a platter or serving plate.
- STEP 2
Whisk together the oil, pomegranate molasses, lemon juice, ½ the sumac and some seasoning. Pour all over the fennel and then sprinkle over the remaining sumac and scatter with mint leaves.
