Pomegranate, Mint & Fennel Salad

Serves: 4
Course: Salads
Cooking Time: 0 hr 10 mins

Ingredients

  • Serves 4Juice and seeds of 1 pomegranate
  • 2 fennel bulbs, finely sliced across the width of the bulb
  • 1 head celery, chopped
  • Juice of 1 lemon
  • 50ml olive oil
  • Salt and pepper
  • Handful sprouted beans (any kind will do)
  • 1 bunch mint leaves, chopped
  • Handful tarragon leaves, chopped

In a large bowl, gently whisk together the oil and lemon juice, before adding the pomegranate seeds and the chopped fennel and celery and tossing well. Sprinkle with the sprouted beans and chopped herbs and mix gently before serving.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer