Fennel salad

Try our fennel salad recipe then check out more fennel recipes.

• 571
• Total time 20 minutes
• Prep time 20 minutes
• Note + Soaking
• Difficulty Easy

Ingredients

• fennel 2 bulbs, very thinly sliced
• extra-virgin olive oil 2 tbsp
• pomegranate molasses 1 tbsp
• lemon ½, juiced
• sumac 1 tbsp
• mint a handful of leaves

Method

• Step 1

  Put the thinly sliced fennel into a bowl full of iced water to soak for 10 minutes, then drain really well – this makes it super crunchy and crisp. Tip onto a platter or serving plate.

  Step 2

  Whisk together the oil, pomegranate molasses, lemon juice, ½ the sumac and some seasoning. Pour all over the fennel and then sprinkle over the remaining sumac and scatter with mint leaves.

*This recipe is gluten free according to industry standards

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[image id="110967" size="landscape_thumbnail" align="none" title="Broad Bean Salad Recipe" alt="Broad bean, peach and fennel salad" classes=""]

Nutritional data

• kcals 103
• fat 6g
• saturates 0.9g
• carbs 8.4g
• sugars 7.6g
• fibre 3.9g
• protein 1.9g
• salt 0.3g

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