Sunday, November 3, 2013

Fennel and Feta with Pomegranate Seeds and Sumac

We have an overabundance of pomegranate seeds right now thanks to a thoughtful dinner guest (some people apparently have backyard pomegranate trees??? I'm officially jealous!). This simple side salad is a bit on the sour side, but pairs beautifully with fish. The mix of sour sumac, lemon juice, salty feta, and sweet pomegranates is a winner.

One year ago: Pot Roast Studded with Almonds and Bacon
Two years ago: Chocolate Pumpkin Cake
Three years ago: Blue Cheese and Red Potato Tart
Four years ago: Asparagus, Oka, Pine nuts, and Lemon Pasta

Fennel and Feta with Pomegranate Seeds and Sumac (from Ottolenghi)

seeds from 1/2 pomegranate
2 medium fennel heads
1 1/2 tbsp olive oil
2 tsp sumac
juice of 1 lemon
4 tbsp tarragon leaves
2 tbsp roughly chopped parsley
70g Greek feta cheese, sliced (or crumbled)

1. Remove leaves from fennel, keeping a few for garnish. Trim base. Slice very thinly lengthwise.
2. In a bowl, mix together olive oil, sumac, lemon juice, and herbs (You can also add salt and pepper, but be careful with the feta).
3. Add fennel to oil and toss well.
4. In individual serving dishes, layer fennel, then feta, and then pomegranate seeds. Garnish with fennel leaves and serve.

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