A seriously simple fennel salad recipe, with pomegranate molasses and sumac dressing. Use a mandoline or sharp knife to slice the fennel as thinly as possible.
Serves 4 (as a side) Prep 20 mins
Ingredients
2 Fennel Bulbs, very thinly sliced
2 tbsp Rapeseed Oil
1 tbsp Pomegranate Molasses
1/2 Lemon, juiced
1 tbsp Sumac spice
A hand full of Mint Leaves
Method
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.
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.
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