Fennel Pomegranate And Feta Salad Recipes

FENNEL, POMEGRANATE AND FETA SALAD

Steps:

• Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
• Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
• Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
• Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
• Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.

FENNEL, POMEGRANATE & BROAD BEAN SALAD

Steps:

• Boil the kettle and put the bulgur wheat in a bowl with a good pinch of salt. Pour over enough boiling water to just cover the bulgur, cover with cling film and set aside for 10 mins.
• Put the ingredients for the dressing in a jam jar or small bottle with some seasoning, screw on the lid and shake well. Uncover the bulgur wheat and, if there is any water left in the bowl, drain the bulgur, then tip into a large container for transporting. Add the herbs, fennel, pomegranate seeds, broad beans and pumpkin seeds, and toss everything together. Top with the salad leaves and pack the jam jar of salad dressing separately.
• Before serving, drizzle over the dressing and toss everything together.

POMEGRANATE, FENNEL, AND GREEN BEAN SALAD

Steps:

• Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
• Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
• In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
• Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.