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

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.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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