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Janella Purcell

Pomegranate Dressing over Baked Fennel, White Bean and Pomegranate Salad


Serves 4

Ingredients

  • 1 tbls red wine vinegar
  • 1 tsp pomegrante molasses
  • 3 tbls olive oil
  • 1 shallot, finely diced
  • 1 garlic clove, crushed
  • 1 tbls fresh thyme leaves
  • Pinch sea salt
  • 1 fennel bulb, quartered
  • 2 tbls olive oil
  • 1 tsp sea salt
  • 1 can cannelini beans
  • 1 bunch of rocket, trimmed and roughly chopped
  • 1 pomegrante, de-seeded out (or one blood orange cut into segments)

Method

  1. For the dressing, in a little bowl whisk together the vinegar and molasses until combined, then whisk in the oil.
  2. Add the rest of the ingredients. Put in a jar and leave as long as possible so the flavours integrate. Set aside.
  3. Next put the fennel on a baking tray and drizzle with olive oil and sea salt. Bake at 180C until soft, about 20 minutes. Cool a little then place on a platter.
  4. In a bowl gently toss together the beans, rocket and pomegranate or blood orange and dressing. Spoon this over the fennel.
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