This is one of my favourite recipes from Ottolenghi - The Cookbook, fresh, nutritious and easy to make for a light lunch or as a side to serve with pan fried salmon - fennel is rich in Vitamin C which helps with the absorption of iron, another great dish for beauty from within
½ pomegranate - seeds removed and put to one side
2 medium fennel heads
1½ tbsp olive oil
2 tsp sumac, plus extra to garnish
juice of 1 lemon
4 tbsp tarragon leaves
2 tbsp roughly chopped flat-leaf parsley
70g Greek feta cheese, sliced
salt and black pepper
In a small bowl, mix the olive oil, lemon juice, herbs, and some salt and pepper, to taste
Slice the fennel very thinly lengthwise and place in a salad bowl. Pour in the lemon and herb dressing and toss gently to cover thoroughly, crumble feta over the top of dressed fennel and sprinkle with pomegranate seeds. Serve immediately to retain crunch.