Try our fennel salad recipe then check out more fennel recipes.
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
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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.
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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.
Nutritional Information
- Kcals 103
- Fat 6g
- Saturates 0.9g
- Carbs 8.4g
- Sugars 7.6g
- Fibre 3.9g
- Protein 1.9g
- Salt 0.3g