Clementine, fennel and pomegranate salad

Bright colours, crisp fresh flavours and a scattering of feta make up a vibrant wintry salad from Matt Tebbutt
By Matt Tebbutt
Clementine, fennel and pomegranate salad
  • Rating:
  • Serves: 2
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 1 clementine
  • 1 bulbs fennel
  • celery, leaves reserved
  • olive oil, for drizzling
  • 1 pomegranate, seeds and juice removed
  • 50 g feta cheese
  • a few sprigs mint, to garnish

Method

1. Peel the clementine and scrape off any pith. Cut in half horizontally and put in a bowl.

2. Finely slice the fennel bulb on a mandolin and plunge into iced water to crisp for a few minutes.

3. Chop the celery heart and toss with celery leaves in a bowl with some olive oil and salt and pepper.

4. Arrange the clementine, celery salad and pomegranate seeds and juice on a plate. Drain the sliced fennel on a tea towel, then add to the plate. Crumble over the feta cheese, garnish with mint sprigs and drizzle over a little olive oil to finish. Serve.

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