Fennel, Pomegranate and Feta Salad Recipe
Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. From Diana Henry's Crazy Water, Pickled Lemons: Enchant
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring spoon
- Mixing bowl
Ingredients
- 2 fennel bulbs
- 1/2 large cucumber
- 1/2 red onion, very finely sliced
- 1 bunch fresh coriander, roughly chopped
- 1 bunch fresh flat leaf parsley, roughly chopped
- 7 ounces feta cheese (200g)
- 1/2 pomegranate, seeds of
- 1 1/2 teaspoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 pinch caster sugar
- salt
- pepper
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