Existing wholesale customers login here. If you are a new customer please register hereRegister here
2 medium sized bulbs of fennel
1 large orange
1 medium sized pomegranate
50 ml olive oil
2 cloves garlic
A few sprigs fresh dill
Pinch of cracked black
Pinch of sea salt
1.Zest the orange and then cut the skin off taking care to remove all the whites. Cut out each segments and put to one side. Squeeze all juice out of what’s left of the orange.
2.Mix the juice and zest with the olive oil, salt, pepper and finely minced garlic.
3.Remove any tough and stringy outer leaves of the fennel and cut in half, lengthways. Cut out most of the stem leaving just enough to hold it together for shaving.
4.Using a mandolin on the thinnest possible setting, shave the fennel (careful with the fingers!) into the oil/juice mix. Once all is shaved, toss and leave to marinate for 30 minutes, stirring occasionally.
5.Remove the seeds from the pomegranate by cutting the fruit in half and lightly tapping with the back of a wooden spoon (this can be a little messy) till the seeds come out. Discard any of white membrane.
6.Just before serving toss the fennel with the dill sprigs and the pomegranate seeds.
Great accompaniment for grilled fish, particularly mackerel but is also nice with grilled halloumi.
The fennel can be substituted by cucumber, sliced in half and seeds removed.
Thank you for choosing Home Entertaining by The Hungry Guest. To place your order please use the following form making sure you select the correct quantities. Once you have completed your order please select your collection date (minimum 7 days notice required on all orders). Payment must be made online at the time of order.