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Fennel, pomegranate and sage salad
Makes 4-6 Starters and mains
Ingredients
- 4 fennel bulbs, cored and cut into thin strips, fronds reserved
- 1 poblano chilli, diced
- 50g Kalamata olives, stoned
- 10g fresh coriander leaves
- 1 garlic clove, crushed
- 1tbsp fresh dill, chopped
- 12g fresh sage, finely chopped
- 150g fresh pomegranate seeds
- 2tbsp balsamic vinegar
- 5tbsp fresh lemon juice (around 1 large lemon)
- 5tbsp olive oil
- 1⁄2tsp ground black pepper
- 125g feta, crumbled (optional)
Method
In a large bowl, toss the fennel, chilli, olives, coriander, garlic, dill, sage and pomegranate seeds.
In a small bowl, whisk the vinegar, lemon juice and oil until the mixture has emulsified. Add the pepper and season with salt. Toss the dressing with the vegetables until well coated.
Arrange the reserved fennel fronds around a platter. Place the salad in the centre and top with the crumbled feta, if using.
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