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

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Try our fennel salad recipe then check out more fennel recipes.

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Ingredients

  • 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

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.

*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
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