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Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
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Fennel, Pomegranate, Orange and Feta SaladIngredientsserves 4 as a starter, 6 as a side dish Clean, light and fresh tasting, this is a really good salad for Christmas - it looks festive and makes great use of winter produce. You can serve it on a large platter, or on individual plates. 2 bulbs fennel 1/2 red onion, very finely sliced 200g (7oz) feta cheese 2 small oranges, peeled and carefully sliced seeds of 1/2 pomegranate leaves from small bunch fresh mint, torn For the dressing 1 1/2 tsp white wine vinegar 30ml (2 tbsp) extra virgin olive oil 2 tsp runny honey salt and pepper Method1. Make the dressing by mixing together the vinegar, oil, honey, salt and pepper in the bottom of a shallow serving bowl.Trim the fennel bulbs, reserving any of the little feathery fronds, and remove any tough outer leaves. Quarter the bulbs and cut out the central core. Finely slice the fennel, lengthways, and toss it into the bowl containing the dressing, with the reserved fronds. Add the onion, orange slices and mint. Toss the salad and scatter the pomegranate seeds and feta on the top - don't add the seeds before tossing, or they will leach out their crimson juices. Reproduced by kind permission of Diana Henry from her book 'Crazy Water, Pickled Lemon', published by Mitchell Beazley; ISBN: 1840005017 Back to the recipe page |
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