RECIPE
Fennel - Pomegranate Salad
Looking for an easy salad packed with flavour? This salad is my go-to salad from the book Persiana.
I love it as a side dish in summer but you can easily add some feta cheese and eat it on its own!
Ingredients
- 2 fennel bulbs
- Juice of 1 lemon
- 15g dill
- 100g pomegranate seeds
- Olive oil
- Sea salt
- Pepper
Serves 4
Instructions
1. Wash the fennel bulbs and quarter them.
Slice them as thinly as possible, I like to use a mandoline.
2. Shake them in a large mixing bowl with good splash of olive oil and the lemon juice.
3. Cut the dill, then add to the fennel with the pomegranate seeds.
4. Toss well and season.
Enjoy!
