Pomegranate, Fennel, Orange and Watercress Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Mighty Spice Cookbook

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

This is a great-looking fresh salad, bejewelled with pomegranate seeds and orange segments. It showcases the lovely fresh aniseed flavour that comes from the finely shaved fennel and lightly crushed fennel seeds, which are used in the dressing and bring everything together.


  • 1 pomegranate
  • 3 oranges, peeled and cut into segments
  • ½ red chilli, deseeded and finely chopped
  • 75 g/ oz watercress
  • 1 fennel bulb, very finely sliced or shaved with a mandolin


  1. To make the dressing, whisk all the ingredients together in a mixing bowl, season with a good pinch of salt and pepper and set aside.
  2. Roll the pomegranate back and forth a couple of times on a hard surface to loosen the seeds, then cut it in half. Using a wooden spoon, bash the seeds out into a bowl. This can get quite messy, so wear an apron to cover your clothes and put the bowl into the sink while you’re bashing – this way any mess can easily be washed away. Remove any white bits from the seeds and drain off the excess juice. Transfer the seeds into a mixing bowl along with the orange segments, red chilli, watercress and fennel.
  3. Pour the dressing over the salad, toss well and serve immediately.