- 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
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.
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