Recipe from Ottolenghi by Yotam Ottolenghi
1/2 Pomegranate
2 medium Fennel Heads
1 1/2 TB Olive Oil
2 tsp Sumac, plus extra to garnish
Juice of 1 Lemon
4 TB Tarragon leaves
2 TB roughly chopped Flat-Leaf Parsley
1/2 cup Greek Feta, sliced
Salt and Black Pepper
Start by releasing the pomegranate seeds. The best way to it is to halve the pomegranate along its belly (you will only need 1/2), then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don’t hit too hard or you’ll bruise the seeds and break the skin. Magically, the seeds will just fall out. Pick out any white skin that falls in. Remove the leaves of the fennel, keeping a few to garnish later and trim the base, making sure you leave enough of it still attached to hold the slices together. Slice very thinly lengthwise (a mandolin would come in handy). In a bowl, mix the olive oil, sumac, lemon juice, herbs and some salt and pepper. Add the fennel and toss well. Taste for seasoning but remember, the feta will add saltiness. Layer the fennel, then the feta and then the pomegranate seeds in individual serving dishes. Garnish with fennel leaves, sprinkle over some sumac and serve immediately.