Method

1

Place lemon rind in a bowl of water. Thinly slice fennel and add to lemon water.

2

Using back of a wooden spoon, tap pomegranate all over to loosen seeds. Cut in half and use fingers to remove seeds. Discard pomegranate shell.

3

To make dressing, whisk together oil, lemon juice and mint. Season. Store in an airtight container in fridge for up to one day.

4

Drain fennel thoroughly. Toss to combine fennel, reserved fennel fronds, baby rocket and dressing. Pile salad into a large serving bowl and scatter over pomegranate seeds and finely sliced mint.

Prep Time6 minsCook Time15 minsYields6 Servings

I believe pomegranate is underrated. Its colour, crunch and juice are sensational in this salad. I also like to get creative and use pomegranate in seafood dishes and desserts.

CategoryDifficultyBeginner
 

Ingredients

 2 Fennel bulbs - Ends trimmed, a few fronds reserved
 1 Pomegranate
 150 Baby rocket
 1 tbsp Finely sliced mint, to serve
 lemon & mint dressing
 2 Extra Virgin Olive Oil
 Juice of 1/2 lemon, rind reserved
 5 mint leaves, finely sliced

Ingredients

 2 Fennel bulbs - Ends trimmed, a few fronds reserved
 1 Pomegranate
 150 Baby rocket
 1 tbsp Finely sliced mint, to serve
 lemon & mint dressing
 2 Extra Virgin Olive Oil
 Juice of 1/2 lemon, rind reserved
 5 mint leaves, finely sliced

Directions

1

Place lemon rind in a bowl of water. Thinly slice fennel and add to lemon water.

2

Using back of a wooden spoon, tap pomegranate all over to loosen seeds. Cut in half and use fingers to remove seeds. Discard pomegranate shell.

3

To make dressing, whisk together oil, lemon juice and mint. Season. Store in an airtight container in fridge for up to one day.

4

Drain fennel thoroughly. Toss to combine fennel, reserved fennel fronds, baby rocket and dressing. Pile salad into a large serving bowl and scatter over pomegranate seeds and finely sliced mint.

Pomegranate & Fennel Salad