Another responsible recipe by Litsa. Curated to bring the family together around the dining table to savour the moments that truly matter. A fresh and healthy salad perfect for the sunny days of early spring.

Fennel salad with feta by Litsa Kwantes

Ingredients:

• 1 pomegranate
• 2 medium fennel bulbs
• 1/2 teaspoon olive oil
• 2 teaspoons sumac, plus extra
• Juice of 1 lemon
• 10g tarragon leaves
• 10g coarsely chopped flat-leaf parsley
• 70g Greek feta, sliced
• Salt and black pepper

Instructions:

1. First, remove the seeds from the pomegranate. To do this, halve it along the 'belly' (you only need half of the fruit) and hold it firmly in your hand with the cut side facing your hand. Tap the skin with a wooden spoon over a bowl. Don't hit too hard, as you may bruise the seeds and tear the skin. Magically, only the seeds will fall out. Remove any white membranes that come out with them.

2. Trim the stems with the foliage from the fennel bulbs, leaving some greenery to garnish. Trim the root slice of the bulb but leave enough to hold the slices together. Slice the bulb thinly lengthwise (a mandoline is super handy for this).

3. In a bowl, mix the olive oil, sumac, lemon juice, herbs, and some salt and pepper together. Toss the fennel slices in the mixture. Taste to see if more salt and pepper are needed, but remember that the feta is already salty.

4. Arrange the fennel slices on plates, top with the feta and pomegranate seeds. Garnish with fennel fronds, sprinkle with sumac, and serve the salad immediately.

Bon appétit — Καλή όρεξη