Taramasalata with Fennel & Pomegranate Salad
Taramasalata with Fennel & Pomegranate Salad
Taramasalata is one of those foods that you generally have to avoid if you are gluten-free as breadcrumbs are used to pull the dip together. This version skips the crumbs completely and so you end up with a richer, more thick mayonnaise-like dip. You’ll still need a good quality piece of toast or cracker to […]
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 3 small garlic cloves, crushed
- 5 spring onions, roughly chopped
- 35g dried mullet roe (bottarga from a deli), skin removed to reveal the tightly packed fish eggs
- 2 tbsp apple-cider vinegar
- 2 tbsp lemon juice
- 2½ tbsp water
- 1 cup olive oil
- Sea salt, to taste
- 1 small fennel bulb, shaved
- 2 handfuls rocket
- 1 bunch watercress
- Seeds from 1 pomegranate (retain juice for dressing)
- Gluten-free bread or crackers, to serve
- Pomegranate Dressing
- ½ tsp Dijon mustard
- ¼ cup olive oil
- ½ tsp pomegranate molasses, plus any pomegranate juice from the salad
- Pinch sumac
- Sea salt & black pepper, to taste
- Squeeze lemon, to taste
Method
- Combine the garlic, spring onion, mullet roe, vinegar, lemon juice and water in a food processor. Blend on low to combine, then increase speed to medium and slowly add the oil, little by little, until thick and emulsified. Season to taste with salt and refrigerate until ready to serve. Taramasalata will keep in the fridge for 3-plus days but is best fresh.
- For the pomegranate dressing, add all ingredients to a bowl, whisk to combine and season to taste with salt and freshly ground pepper, adjusting the lemon juice to taste.
- For the pomegranate dressing, add all ingredients to a bowl, whisk to combine and season to taste with salt and freshly ground pepper, adjusting the lemon juice to taste.
- Serve the taramasalata with bread or crackers and the salad alongside.
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