Ingredients
1 whole fennel
Juice of 1 whole lemon
Seeds of ½ a pomegranate
50g dried black olives
1 tbsp sumac
Salt and pepper
Method
1. Finely slice the fennel, discarding any tough layers, stalks and core (use these for stock).
2. Toss the sliced fennel in the lemon juice and leave for 20 minutes.
3. Tip the fennel into a serving bowl and sprinkle with sea salt, pepper, sumac, pomegranate seeds and olives.
4. Serve on its own or with crumbled feta or goat’s cheese.
by mattyrattyratrat