How to Make Fennel, Feta & Pomegranate Soup - Sydney Markets

Prep 30 | Serves 4

This salad is great served with barbecued lamb, fish or chicken.

2 tbs olive oil
2 tsp sumac*
1 lemon, juiced
2 medium fennel (about 900g) bulbs
12 cup flat-leaf parsley leaves, chopped
80g marinated feta cheese, drained and crumbled
12 small pomegranate, seeds removed
Extra virgin olive oil, for drizzling
Char-grilled bread, to serve

*Sumac is a Middle Eastern seasoning that’s available from supermarkets

Step 1 Combine oil, sumac, lemon juice and salt and pepper in a bowl. Set aside. Trim fennel, reserving some fronds to garnish. Very finely slice fennel lengthways. Place into bowl with oil mixture. Add parsley and toss to combine. Set aside for 15 minutes.

Step 2 Arrange fennel mixture on a serving plate and sprinkle with feta. Sprinkle with pomegranate seeds and reserved fennel fronds. Drizzle with extra virgin olive oil and gently toss to combine. Serve with char-grilled bread.

Good for you ... Pomegranate

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.