Pomegranate, Fennel, Orange and Watercress Salad

Name: Pomegranate, Fennel, Orange and Watercress Salad
Yield: Serves 4
Ingredients: 1 fennel bulb, very finely sliced or shaved with a mandolin; 1 pomegranate; 75 g/2½ oz watercress; 3 oranges, peeled and cut into segments; ½ red chilli, deseeded and finely chopped; sea salt and freshly ground black pepper; 2 tbsp orange juice; 1 tbsp olive oil; 1 tsp fennel seeds, lightly crushed; juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

1 pomegranate
3 oranges, peeled and cut into segments
½ red chilli, deseeded and finely chopped

Side dish
Spicy
Gluten-free
Vegan

Method

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.
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 clot