lunch
Fennel, Orange, and Sumac Salad
Info
Bright, refreshing, and full of vibrant flavours, this fennel and orange salad is a perfect balance of crisp, citrusy, and sweet. Tossed in a light sumac and honey dressing and finished with pomegranate seeds, mint, and parsley, it's an elegant and effortless dish. A great addition to a vegetarian Easter lunch, it brings a burst of colour and freshness to the table.Ingredients
Method
Ingredients
- 1 fennel bulb, very thinly sliced
- 4 large oranges, peeled and sliced into rounds
- ¼ red onion, thinly sliced
- Small handful pomegranate seeds
- Chopped fresh mint
- Chopped fresh parsley
Dressing
- 3 tbsp olive oil
- 1 tbsp orange juice
- 1 tsp Dijon mustard
- ½ tsp Bart sumac
- 1 tsp honey
- Salt and pepper, to taste
Method
1. In a small bowl, whisk together the olive oil, orange juice, Dijon mustard, sumac, honey, salt, and pepper until smooth.
2. In a large serving bowl, combine the sliced fennel, orange rounds, and red onion. Drizzle with the dressing and toss gently to coat.
3. Just before serving, sprinkle over the pomegranate seeds, fresh mint, and parsley. Serve immediately.
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