Fennel, Pomegranate, and Herb Salad

This is one of those salads that you know will be tasty, I mean… fennel, kalamata olives, pomegranate seeds, of course it will be delicious. But the surprise is how well it all goes together and how none of the elements overwhelm the others. It doesn’t feel like an anise bomb, or briney, or too herby, it is just a delicious blend of delicious flavors, and I will definitely add it to my salad rotation!

It went wonderfully with the rich and hearty Baked Pumpkin Kibbie we cooked up for the Saudi Arabia GP.

Fennel, Pomegranate & Herb Salad

Serves 4-6

Salad
4 fennel bulbs, cored and cut into thin strips, fronds reserved
1 poblano or anaheim chilli, halved and sliced thin
½ cup Kalamata olives, pitted and halved
¼ cup fresh cilantro leaves
1 garlic clove, crushed or minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh sage, finely chopped
½-1 cup fresh pomegranate seeds

Dressing
2 tablespoon balsamic vinegar
2 tablespoon fresh lemon juice (around 1 large lemon)
4 tablespoons olive oil
½ tsp ground black pepper

For Topping
½ cup feta, crumbled

1. In a large bowl, toss the fennel, chilli, olives, coriander, garlic, dill, sage and pomegranate seeds.

2. In a small bowl, whisk the vinegar, lemon juice and oil until the mixture has emulsified. Add the pepper and season with salt. Toss the dressing with the vegetables until well coated.

3. Arrange a few reserved fennel fronds around a platter. Place the salad in the centre and top with the crumbled feta, if using.

Adapted from Levant: New Middle Eastern Flavours by Rawia Bishara