Fennel and feta with pomegranate seeds and sumac
5/5
Material: Vegetables
Meal: Salad
Cooking: 15 Minutes
Preparation: 20 Minutes
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Fennel and feta with pomegranate seeds and sumac
5/5
Ingredients :
- 1/4 cup Mahram lemon juice
- 2 tbsp Mahram olive oil
- 2 tspsumac
- 1/8 tsp salt
- 1/4 cuptarragon 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)
Recipes :
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.
Mehram products used :
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