OH! Magazine - Australian Version October 2015 | Page 14

( OH YUM )

PHOODIE’S MIDDLE EASTERN
SPRING SALAD
Food blogger Phoodie shares her recipe for this
sensational spring salad.

How to make them:
What you’ll need:
3 medium fennel bulbs
8 medium to large-sized radishes
½ pomegranate, seeds only
1 cup roasted walnuts
2 lemons, juice only
1 clove garlic, crushed
1
/3 cup extra virgin olive oil
200g labna (I used Barambah Organics
Labna with Fennel and Sea Salt)
1½ teaspoons ground sumac
A handful of fresh mint leaves
Salt and pepper, to taste

1. Using a mandolin, finely slice the fennel and radish.
Gently toss together in a serving dish.
2. Remove the seeds from the pomegranate and scatter
half over the fennel and radish. Set the rest aside.
Note: there are many ways to extract the seeds.
3. Roughly chop the roasted walnuts (you can either buy
them roasted or simply place them into a 200°C oven
on a baking paper lined tray for approximately ten
minutes or until golden on top). Scatter half the
chopped walnuts over the salad. Set the rest aside.
4. Combine the lemon juice, olive oil and crushed garlic
in a clean glass jar and shake thoroughly. Taste it and
add salt and pepper to suit your palate. Dress the
salad with this mixture. You can decide how much or
how little dressing you wish to use. You don’t have to
use it all.
5. Generously dollop the labna over the top of the salad.
6. Sprinkle the sumac over the salad, making sure that
some goes on top of the Labna, just so that you can see
it.
7. Scatter the remaining pomegranate seeds and walnuts
over the salad to garnish.
8. Gently place the mint leaves around the top of the
salad. Enjoy!

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OCTOBER 2015 ( OH! MAGAZINE )