Roasted Fennel Salad with Pistachios and Feta


After trying and really liking something similar in a restaurant recently,  we decided to make our home but with a bit more ooomph. So a few extras have been added, see what you think... 


Serves 2

  • 2 fennel bulbs sliced fairly thinly 
  • 100g Feta
  • A lemon cut into wedges
  • Some baby salad leaves
  • A sprinkling of Sumac
  • A handful of pistachios
  • 2 tablespoons of Pomegranate seeds 
  • 3 tablespoons olive oil plus a bit more for roasting the fennel
  • 2 teaspoons lime juice 
  • 2 tablespoons of pomegranate molasses 
  • Salt and pepper to taste


Preheat the oven to 200c and place the fennel slices in one layer on a baking tray. Sprinkle with olive oil and a bit of salt and roast till starting to go golden and tender, about 10-15 minutes. Set aside to cool. Make the salad dressing by whisking the three tablespoons of olive oil with the lime juice, pomegranate molasses and salt and pepper. Arrange the fennel on a plate then pour the dressing over it. Then sprinkle on the pistachios, the pomegranate seeds, the salad leaves and then crumble the feta on top. Finally sprinkle with the sumac and place the lemon wedges around the plate.Serve at room temperature.


Tip: Try using lime juice instead of vinegar in some salad dressings - it kind of does the same job only it's a bit healthier and has a gentler taste than vinegar and let's not forget the vitamins too. 


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Hannah NorrisComment