Fennel salad

Fennel salad

  • serves 4 as a side
  • Easy

A seriously simple fennel salad recipe, with a pomegranate molasses and sumac dressing. Use a mandoline or sharp knife to slice the fennel as thinly as possible


Try this fennel salad recipe then check out our Greek salad, wedge salad and Sicilian salad, as well as more fennel recipes.



  • fennel 2 bulbs, very thinly sliced
  • extra-virgin olive oil 2 tbsp
  • pomegranate molasses 1 tbsp
  • lemon ½, juiced
  • sumac 1 tbsp
  • mint a handful of leaves


  • 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.

*This recipe is gluten free according to industry standards

Click here for more fennel recipes

Broad bean, peach and fennel salad

Nutritional Information

  • Kcals 103
  • Fat 6g
  • Saturates 0.9g
  • Carbs 8.4g
  • Sugars 7.6g
  • Fibre 3.9g
  • Protein 1.9g
  • Salt 0.3g