Walnut, fennel & pomegranate salad

Walnut, fennel & pomegranate salad

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

With the crunch of fennel and walnut and little jewels of pomegranate, this salad is just as good to look at as it is to eat. Rather than feta, for this I prefer I use a firm white sheeps’ milk cheese from Wales, which is reasonably similar to graviera or myzithra. You could also use a young pecorino.

Ingredients

Quantity Ingredient
250g bitter salad leaves, radichio, spinach, cos, watercress or rocket all work well
handful walnut pieces
2 spring onions, finely chopped
50g fennel, finely sliced or shaved with a grater or potato peeler
2 tablespoons roughly chopped dill
1-2 tablespoons extra-virgin olive oil
1 teaspoon lemon juice
4 tablespoons pomegranate seeds
75g hard white sheeps’ milk cheese

Method

  1. Place the salad leaves, walnuts, spring onions, fennel and dill in a serving bowl or on a platter.
  2. Whisk the olive oil and lemon juice together and drizzle over the salad. Toss gently.
  3. Scatter over the pomegranate seeds and, using a potato peeler or grater, shave thin slices of the cheese over the top. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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