Fennel Pomegranate Salad


2 people | 15 min.

What you need

  • 2 tbs olive oil
  • 1/2 lemon, juiced
  • 1 medium fennel bulb
  • 12 cup mint leaves, chopped
  • 12 small pomegranate, seeds removed
  • 1 small spoon of mixed seeds (sunflower, pumpkin)
  • Extra virgin olive oil, for drizzling
  • Freshly ground black pepper

To Serv e along with

  • Char-grilled bread
  • 80g marinated feta cheese, drained and crumbled



Slice fennel lengthways, very finely. Reserve some fronds to garnish.

Combine oil, lemon juice, salt and pepper in a bowl. Beat it together.  Place fennel into a bowl with the oil mixture. Add mint and toss to combine. Set aside for 15 minutes.

Arrange fennel mixture on a serving plate and sprinkle pomegranate seeds, seed mix and reserved fennel fronds. Drizzle with extra virgin olive oil and gently toss to combine. Serve with char-grilled bread.

Eventually add crumbled feta cheese


A good source of dietary fibre which helps the intestine maintain its normal function.

A good source of vitamin C. This vitamin which contributes to the normal functioning of the body’s immune system.

A source of vitamin K, which contributes to normal bone structure.




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