Ottolenghi’s fennel and feta with pomegranate seeds and sumac

Prep 20 min
Total 20 min
Makes 4 Servings



1/4 cup
2 tbsp
2 tsp
1/8 tsp
1/4 cup
2 tbsp
coarsely chopped parsley
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.


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