Fennel salad with feta, pomegranate seeds & sumac

For ➍
½ pomegranate
2 medium fennel bulbs
1½ tbs olive oil
2 ts sumac, plus extra to garnish
juice 1 lemon
4 tbs tarragon leaves
2 tbs coarsely chopped flat-leaf parsley
70 g Greek feta, sliced
salt & black pepper

First remove the seeds from the pomegranate.*
Cut the stems with the leaves of the fennel bulbs, keep some green behind to garnish. Cut the root disc from the tuber but leave enough to hold the slices together. Cut the tuber lengthwise into very thin slices**
In a bowl, stir together the olive oil, sumac, lemon juice, herbs and some salt and pepper. Add the fennel slices. Taste whether salt and pepper need to be added, but keep in mind that the feta is already salty.

Arrange the fennel slices with the feta and the pomegranate seeds on the plate.

*It is best to halve it along the bellly. Take it firmly in your hand with the cut side facing your hand. Beat on the skin with a wooden spoon over a bowl. Do not hit too hard, otherwise you will bruise the kernels and tear the skin. Magically only the seeds fall out. Remove any white film that comes with it.
**A mandolin is super handy for this.