Ingredients:
½ pomegranate
2 medium fennel heads
1½ tablespoons olive oil
2 teaspoons sumac, plus extra to garnish
juice of 1 lemon
4 tablespoons tarragon leaves
2 tablespoons coarsely chopped fresh parsley leaves
2½ ounces feta cheese, sliced
sea sat and freshly ground black pepper
Directions:
1. Start by releasing the pomegranate seeds. Halve the pomegranate along its belly then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don’t hit too hard or you will bruise the seeds and break the skin. The seeds will just start to fall out. Pick out any white skin that falls in.
2. Remove the leaves from the fennel, keeping a few for garnish later, and trim the base, making sure you leave enough attached to hold the slices together. Slice thinly lengthwise.
3. In a bowl, mix the olive oil, sumac, lemon juice, herbs, and some salt and pepper. Add the fennel and toss. Taste for seasoning, but remember, the feta will add saltiness.
4. Layer the fennel, then the feta, and then the pomegranate seeds in individual dishes. Garnish with the reserved fennel leaves, sprinkle over some sumac, and serve immediately.
Serves 4