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Clementine, fennel and pomegranate salad
- Prep time:
- 10 mins
- Cook time:
- Serves:
- 2
Bright colours, crisp fresh flavours and a scattering of feta make up a vibrant wintry salad from Matt Tebutt
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Ingredients
- 1 clementine
- 1 bulb Fennel
- heart Celery, leaves reserved
- Olive oil, for drizzling
- 1 pomegranate, seeds and juice removed
- 50g 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. Toss the 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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