Fennel, pomegranate and orange salad recipe

This fresh and fruity salad is quick to prepare and provides a refreshing hit of sharp flavours and bright colours to cut through the richness of other dishes. Prep time: 10 minutes Eight For the vinaigrette:

This fresh and fruity salad is quick to prepare and provides a refreshing hit of sharp flavours and bright colours to cut through the richness of other dishes.

Prep time: 10 minutes

SERVES

Eight

INGREDIENTS

For the vinaigrette:

  • 100ml olive oil
  • 1 tsp English mustard
  • ½ garlic clove, crushed
  • 75ml red-wine vinegar

For the salad:

  • 2 oranges, peeled and thinly sliced
  • 2 bulbs of fennel, trimmed and outer leaves discarded, the rest thinly sliced
  • the seeds of 1 pomegranate
  • 120g rocket leaves
  • mint or parsley leaves (optional)​

METHOD

  • Whisk the vinaigrette ingredients together and season to taste.
  • Arrange the orange slices, fennel, pomegranate seeds and rocket leaves in a serving dish, scattering over the herbs, if using.
  • Pour over some of the vinaigrette but do not saturate the salad (offer more on the side). Finish with a touch of salt.

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