Ottolenghi's Fennel And Feta With Pomegranate Seeds And Sumac
179
- Prep Time20 mins
- Total Time20 mins
- Makes4 Servings
(Photo: 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
2 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 (per serving)
Calories 208, Protein 7g, Carbohydrates 18g, Fat 14g, Fibre 4g, Sodium 530mg.
Get more Ottolenghi recipes and other recipes from celebrity chefs.