Ottolenghi’s fennel and feta with pomegranate seeds and sumac

Prep 20 min

Total 20 min

Makes 4 Servings

Updated Oct 26, 2016

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!

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!

Ingredients

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

medium fennel bulbs

1/2 cup

Greek feta cheese, sliced

3/4 cup

pomegranate seeds, (about 1/2 a pomegranate)

Instructions

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

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

Filed under:

Chatelaine Chef Series

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Ottolenghi’s fennel and feta with pomegranate seeds and sumac

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!