A quick, colourful and healthy salad: you’ll feel really good eating this. The combination of sweet and sour makes it especially tasty and refreshing. It can be enjoyed as appetizer or alongside a main course.
Makes 4 servings.
For the salad
2 large fennel bulbs, trimmed and sliced
pomegranate seeds (from ½ pomegranate)
fresh chives (a good handful), minced
For the dressing
the juice of 2 lemons
5 tablespoons extra virgin olive oil
2 teaspoons tahini
½ teaspoon mustard powder
2 teaspoons rice malt syrup
1 pinch whole sea salt
1 pinch white pepper
In a bowl or jar, whisk all the dressing ingredients until smooth.
Assembling the salad
Place the fennel in a large bowl, then add the pomegranate seeds and drizzle with the dressing. Toss, garnish with the chives and serve cool.
Posted in: cooked