fennel and feta with pomegranate seeds and sumac
5/5
Material: Vegetables
Meal: Salad
Cooking: 20 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 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)
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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