Fennel Salad with Pomegranate

Name: Fennel Salad with Pomegranate
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Europe
Ingredients: 350 g thick beans (fresh or frozen); Salt; 2 bulbs fennel (300 g each); 8 radishes; 1 bunch coriander (20 g); 1 tsp Mustard; 80 ml buttermilk; 2 tbsp yogurt (3.5% fat) (20 g); 3 tbsp olive oil; 2 tbsp honey; 2 tbsp lemon juice; 1 tsp sumac (oriental spice); Pepper; 160 g goat feta (45% fat in cream); 4 tbsp pomegranate seeds (15 g)

Prep: 15min

| Servings: 4 | Cook: 10min

The fennel salad with pomegranate from Spoonsparrow brings a lot of aroma to the plate and scores with plenty of protein.

★ ★ ★ ★ ★ (2)

Ingredients

350 g thick beans (fresh or frozen)
Salt
2 bulbs fennel (300 g each)
8 radishes
1 bunch coriander (20 g)
1 tsp Mustard
80 ml buttermilk
2 tbsp yogurt (3.5% fat) (20 g)
3 tbsp olive oil
2 tbsp honey
2 tbsp lemon juice
1 tsp sumac (oriental spice)
Pepper
160 g goat feta (45% fat in cream)
4 tbsp pomegranate seeds (15 g)

Instructions

1.
Cook beans in boiling salted water for 10 minutes, cool under cold running water and drain. Meanwhile clean fennel, wash and slice into fine strips. Clean radishes, wash and cut into slices. Wash coriander, dry shake and pluck leaves. Remove bean skins.
2.
Whisk mustard, buttermilk, yogurt, oil, honey, lemon juice and sumac together, season with salt and pepper. Crumble goat feta. Gently mix all prepared ingredients, plate on dishes and decorate fennel salad with pomegranate.