Ottolenghi's fennel and feta with pomegranate seeds and sumac



20 min


20 min


4 Servings

Ottolenghi's fennel and feta with pomegranate seeds and sumac

Fennel and feta salad with pomegranate recipe Photo by Erik Putz

Their latest North American release, Ottolenghi, shares signature fare from Yotam Ottolenghi and Sami Tamimi's London restaurants. Yotam is visiting our kitchen this month to give us the first taste of his new set of unforgettable dishes — and here's one of three delicious recipes he shared!


  • 1/4 cup lemon juice
  • 2 tbsp olive oil
  • 2 tsp sumac
  • 1/8 tsp salt
  • 1/4 cup tarragon leaves
  • 2 tbsp coarsely chopped parsley
  • 2 medium fennel bulbs
  • 1/2 cup Greek feta cheese , sliced
  • 3/4 cup pomegranate seeds , (about 1/2 a pomegranate)


  • WHISK lemon juice with olive oil, sumac and salt in a large bowl. Season with fresh pepper. Stir in tarragon and parsley.
  • REMOVE feathery fronds from fennel, reserving for garnish. Thinly slice bulbs lengthwise and toss with lemon mixture.
  • ARRANGE fennel on individual serving dishes. Layer with feta, then pomegranate seeds. Sprinkle with reserved fennel fronds and additional sumac, if desired.

Nutrition (per serving)

  • Calories
  • 208,
  • Protein
  • 7 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 14 g,
  • Fibre
  • 4 g,
  • Sodium
  • 530 mg.