Name: Fennel salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as a side
Ingredients: 2 bulbs fennel, very thinly sliced; 2 tbsp extra-virgin olive oil; 1 tbsp pomegranate molasses; ½ lemon, juiced; 1 tbsp sumac; a handful of leaves mint

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

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.