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New Recipe from The Ottolenghi Cookbook
This is an incredibly simple recipe from Yotam Ottolenghi. Very few ingredients, yet perfectly flavorful. Try it as a starter for an elegant dinner party. It won’t disappoint.
Fennel and Feta Salad with Pomegranate Seeds and Sumac
½ pomegranate or ½ cup of pomegranate seeds
2 medium fennel heads
2 teaspoons sumac
1 lemon, juice
¼ cup tarragon leaves or mint leaves
2 tablespoons coarsely chopped parsley
3 ounces Greek feta cheese, crumbled
Salt and freshly ground black pepper
Extra virgin olive oil
1. To remove seeds from pomegranate, slit the skin of the pomegranate 4 times. Place the pomegranate under water in a large bowl and peel back the skin. The seeds will begin to fall out into the water. Strain seeds through a sieve and set aside.
2. Remove the fennel fronds from the fennel heads and set aside. Trim the bottom of the head and slice the fennel head in half. Slice each half in thin slices lengthwise. Set aside.
3. In a bowl mix together olive oil, sumac, lemon juice, herbs and some salt and pepper. Add fennel and toss well. Add feta, pomegranate seeds and drizzle with olive oil. Add fennel fronds and additional sumac if desired.
Recipe adapted from The Ottolenghi Cookbook by Yotam Ottolenghi and Sami Tamini.