Delicious Fennel Salad
A festive and colourful salad that will brighten up any dull winter day. A delicious mix of crunchy pomegranate seeds and walnuts with grapefruit and fennel slices.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 pomegranate, seeds only
- 2 fennel bulbs, thinly sliced
- 1 grapefruit, peeled and sliced horizontally into rings
- 1/4 cup (30g walnuts) pieces
- a handful of salad cress
- 4 tablespoons extra virgin olive oil
- Juice of 1 lemon
- A pinch of salt
Slice the fennels in half length-ways, then cut out the core at the base of the fennel and cut each of the two fennel halves into very thin slices (I recommend using a mandolin).
Peel and slice the grapefruit horizontally into rings.
With a knife, chop the walnuts into small pieces.
In a bowl, combine the fennel, grapefruit slices and pomegranate seeds.
Wisk together the extra virgin olive oil, the lemon juice and a pinch of salt and drizzle over the salad.
Scatter over the salad cress and chopped walnuts and serve immediately.