Fennel, feta and pomegranate salad

I am delighted to report that I got the Ottolenghi cookbook for Christmas. I’d wanted it for ages actually – I really love the whole mediterranean/middle-eastern-y hybrid. And everything always looks so utterly gorgeous, just bursting with amazing colour as well as tonnes of flavour and vitamins!
So just what I needed post-xmas-binge and in possession of a draining head cold that just refuses to budge. Urgh.
This is slightly adapted from the original in terms of quantities to suit what I had in the fridge at the time – plus I didn’t have any tarragon so used some coriander, but I’m certain tarragon would’ve been nicer.

Fennel, feta and pomegranate salad
1 fennel bulb very thinly sliced – use a mandolin if you have one but mind your fingers.
1 pomegranate – relieved of its seeds
A pack of good feta cheese crumbled
Handful of chopped flat-leaf parsley and another of coriander
Juice of half a lemon
Drizzle of olive oil
Teaspoon of Sumac (you know, that dark slightly sour tasting middle eastern powder made from a crushed berry) plus a little more to finish the dish.
Not much to say except mix everything together and sprinkle with a little extra Sumac when serving.
I think I’ll finish by saying that my MASSIVELY patriotic Scottish mother also bought me some cookbooks for Christmas. She bought me 3 Scottish cookbooks and presented them to me proclaiming that she couldn’t understand why I had so many foreign cookbooks and yet none from my homeland… Who knew there were 3 different recipes for something called “Mince N Tatties”? Not me.

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