serves
4-6
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp pomegranate molasses (see Note)
- 1 tbsp icing sugar
- 1 ruby grapefruit, juiced
- 1 tbsp argan oil (see Note)
- salt and cracked pepper, to taste
- 4 heads baby fennel, trimmed, sliced thinly, placed in ice water
- 250 g thinly sliced bastourma (see Note)
- 1 bunch fresh mint, torn
- 150 g parmesan cheese, shaved
- 1 cup pomegranate seeds
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Combine the pomegranate molasses, sugar, grapefruit juice, oil, salt and pepper in a screw top jar and shake vigorously.
Drain the fennel well and place in a salad bowl with the bastourma, mint leaves and parmesan cheese. Toss gently to combine.
Top with the pomegranate seeds and place on a large serving plate or divide among individual bowls. Drizzle with dressing and serve immediately.
Note
• Pomegranate molasses is available from delicatessens. Argan oil is available from selected health food stores. Bastourma is available from Middle-Eastern butchers.
Photography by Alan Benson. Styling by Michelle Noerianto.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
