SERVES: 4
PREP TIME: 15 min
COOK TIME: 0 min
READY TIME: 15 min
CALORIES: 135 (per serving)
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INGREDIENTS
- 4 fennel bulbs
- Seeds from 1 pomegranate
- 100 g (3¼ oz) snow pea leaves or sprouts
- 1 yellow capsicum (pepper), sliced
- 150 g (5 oz) goats’ cheese, sliced
DRESSING
- 3 tablespoons pomegranate juice
- 2 tablespoons balsamic vinegar
- Cracked black pepper
INSTRUCTIONS
1 Trim fennel and remove tough outer pieces. Cut fennel in half and thinly slice.
2 Place fennel, pomegranate seeds, snow pea leaves or sprouts, capsicum (pepper) and goats’ cheese in a bowl.
3 Toss salad gently to combine and place on serving plates. To make dressing, combine pomegranate juice, vinegar and pepper, and pour over salad.
NUTRITION FACTS
Calories: 135 Kcal
Carbs: 13 g
Fat: 9 g
Protein: 2 g
Sodium: 411 mg
Fiber: 5 g
NOTE
To store, reserve any extra dressing in a sealed container in the refrigerator; bring to room temperature before serving.