Fennel with radishes and sumac

Fennel with radishes and sumac

Kırmızı turp ve rezene salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

The crunchy texture and aniseed flavour of fennel goes really well with slightly peppery radishes and the sharpness of the sumac. The pomegranate seeds add a juicy tang, but it’s good without them too.

Ingredients

Quantity Ingredient
3 tablespoons lemon juice
1 small fennel bulb
200g radishes
3 tablespoons olive oil
1/4 pomegranate, seeds only, (optional)
1 teaspoon sumac
salt

Method

  1. Have ready a bowl of water with one of the tablespoons of lemon juice in it. Finely slice the fennel using a mandolin and place in the acidulated water until just ready to serve, to prevent it discolouring.
  2. Finely slice the radishes and place in a bowl. Whisk the oil and remaining lemon juice together. Drain the fennel and mix with the radishes. Drizzle over the dressing and toss gently. Strew the salad over a large serving platter and scatter with the pomegranate seeds, if using. Finish with a dusting of sumac and a little salt then serve straight away.

Tip

  • Always put fennel, celeriac (celery root), artichokes and potatoes in acidulated water (water with lemon juice added) once cut if you aren’t using them immediately, or they will discolour quickly.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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