Fennel and feta with pomegranate seeds and sumac
- 1/4 cup mahram lemon juice
- 2 tbsp mahram olive oil
- 2 tsp sumac
- 1/8 tsp salt
- 1/4 cup tarragon leaves
- 2 tbspcoarsely chopped parsley
- 2medium fennel bulbs
- 1/2 cupGreek feta cheese, sliced
- 3/4 cup pomegranate seeds, (about 1/2 a pomegranate)
How to prepare:
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.