Friday, 10 July 2015
Fennel, chicken, pomegranate and mint salad
This a gorgeous salad that I had for dinner one hot sunny evening; the recipe came from a free newspaper I picked up from Waitrose and it is also available at Waitrose online.
The ingredients are not particularly cheap but I already had half a bulb of fennel left in the fridge from another recipe, and half a pack of pomegranate seeds from something else. I often buy cooked chicken to make easy lunches for work and I'm growing mint on my windowsill.
The recipe instructs you to marinade and then cook the chicken but as I used the pre-cooked slices I just had to throw the other ingredients together, which was great as it was too hot to cook. Slice the fennel thinly and layer on a plate with a bed of watercress on the bottom, then the fennel, chicken, pomegranate and mint. To make the sauce mix crème fraiche, oil, garlic, lemon juice and zest, and a little water so it is thin enough to pour over the salad.
I'm really not a salad person but I thoroughly enjoyed this - it tasted as good as it looks!