From the Salivate! kitchen
Pomegranate and Fennel Salad
The story behind the dish
What an absolute flavour bomb is this salad. The combination of Middle Eastern Spices with the crisp aniseedy fennel, cauliflower and chickpeas drenched with a orange dressing. Top it all with the sweet jewels of the pomegranate, oh, and if you really want to, add some Persian Fetta and you have an incredibly delicious meal bursting with flavours to make you’re soul sing!
The recipe
Pomegranate and Fennel Salad
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
- Serves
- 4
- Difficulty
- Easy
Ingredients
- ½ head cauliflower broken into florets
- 1 can chickpeas drained and rinsed
- 2 - 4 cloves of garlic chopped
- 1 dessert spoon Salivate! Middle Eastern Grill blend
- 1 large fennel bulb finely sliced
- Handful of spinach leaves
- 1 pomegranate
- 1 orange
- Extra Virgin Olive Oil
- Salt to taste
Method
- Place the cauliflower into boiling water and cook for a few minutes to soften it. Drain and plunge it into icy water to arrest the cooking. Drain and leave a few minutes to make sure all the excess water has drained away. Place into a bowl
- Add the chickpeas and mix
- Thinly slice the white part of the fennel bulb and keep some of the fronds.
- In a jar with lid, place the finely chopped garlic, the Middle Eastern Grill Blend, the juice of the orange and the olive oil. Put the lid on and shake to emulsify the dressing. It's time to taste and adjust the flavour. You may want to add some salt or a little more oil. It's up to you.
- Place the fennel into the bowl with the cauliflower and chickpeas. and mix lightly. Add the spinach and dress the salad. Add a little at a time - you can always add but you can't take it out.
- To finish, add the gorgeous jewels of Pomegranate