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Fennel and feta with pomegranate seeds and sumac from Ottolenghi: The Cookbook (page 17) by Yotam Ottolenghi and Sami Tamimi

  • feta cheese
  • fennel
  • lemons
  • parsley
  • sumac
  • tarragon
  • pomegranates

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Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries or sour cherries for pomegranates.

  • mondraussie on December 09, 2014

    Great flavours, served on a base of mix leaf, to counter the dominant fennel taste. Think I'll cut back on the sumac a little next time, may have been a bit heavy handed this time. Balance of feta, pomegranate and fennel works really well. Serve with grilled salmon.

  • Rutabaga on May 10, 2014

    Delicious - just as everyone else has already noted. I found it was easy enough to slice the fennel thinly with a chef's knife, no mandoline necessary. As with many salad recipes, I didn't measure the main ingredients (fennel, pomegranate seeds, etc), but just added what looked like the right amount for a good balance of each, and that did the trick. I did not find the tarragon to be dominant, but again, I just added leaves to taste.

  • FJT on October 27, 2013

    We loved this salad and will definitely be making it again.

  • k.a.g on June 24, 2013

    I was also a little disappointed by this - I love raw fennel salads in general, but I found this one a little lacking, like the other favours couldn't hold their own. It's possibly my fault as the fennel bulbs I had were pretty big. I would definitely be willing to try this again with less fennel (by volume) and more of everything else.

  • wester on January 12, 2013

    I'm afraid I was disappointed by this. I had expected the fennel and tarragon to stand out more, and I would have liked a note of richness somewhere.

  • sharifah on January 02, 2012

    I don't like the taste of raw fennel - its a bit too aniseed-y. But this recipe changed my outlook on raw fennel. Have to make sure the fennel is sliced really thinly, and somehow the combo of feta, sumac & pomegranate mixes well and masks the aniseed taste. Would make this again

  • Franci on November 30, 2011

    Very nice flavor. I did really like tarragon and fennel together.

  • Jane on May 18, 2011

    I'm slightly embarrassed to admit that I have never cooked with sumac before. That will now be rectified as I have a little jar from Penzey’s and I will definitely make this salad again. I followed the recipe to the letter – although pomegranates are out of season I was able to buy one of those packs of the seeds. The balance of the licorice-ish fennel and tarragon, the creamy feta and the tangy pomegranate plus the tartness of the sumac, made for a really interesting mouthful. The only thing I might do differently when I make it again is leave out the tarragon as that flavor was a bit dominant.

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