Fennel, Pomegranate and Feta Salad Recipe

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Ingredients:

Serving

2 fennel bulbs
1/2 large cucumber
1/2 red onion, very finely sliced
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
7 oz feta cheese (200g)
1/2 pomegranate , seeds of
1 1/2 tsp white wine vinegar
2 tbsp extra virgin olive oil
1 pinch caster sugar
salt and pepper

Directions:

Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.32 Kcal (1140 kJ)
Calories from fat	163.56 Kcal
		% Daily Value*
Total Fat	18.17g	28%
Cholesterol	44.16mg	15%
Sodium	617.26mg	26%
Potassium	668.2mg	14%
Total Carbs	18.89g	6%
Sugars	7.88g	32%
Dietary Fiber	5.55g	22%
Protein	9.32g	19%
Vitamin C	19.9mg	33%
Iron	1.7mg	9%
Calcium	314mg	31%

Amount Per 100 g
Calories	104.66 Kcal (438 kJ)
Calories from fat	62.86 Kcal
		% Daily Value*
Total Fat	6.98g	28%
Cholesterol	16.97mg	15%
Sodium	237.23mg	26%
Potassium	256.8mg	14%
Total Carbs	7.26g	6%
Sugars	3.03g	32%
Dietary Fiber	2.13g	22%
Protein	3.58g	19%
Vitamin C	7.7mg	33%
Iron	0.6mg	9%
Calcium	120.7mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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