Warm Fennel & Pomegranate Salad


The perfect spring dish with sweet roasted fennel on a bed of spinach, jewelled with pomegranate seeds and drizzled with a fresh tahini dressing.

What you will need

4 fennel bulbs, stalks trimmed and cut into thick slices

2 tablespoons maple syrup or plant-based honey

1 teaspoon freshly ground black pepper

450 grams fresh spinach leaves

4 cooked or pickled beetroot, cut into cubes

1 pomegranate, seeds only

3 tablespoons tahini

1 tablespoon olive oil

1 tablespoon lemon juice


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