Pomegranate, Fennel and Orange Salad

Serves 6 Ingredients Method
6 bulbs of fennel, reserve leaves1 red onion, finely diced3 sticks celery, finely diced, reserve leaves6 oranges, segmented, reserve the juice

Seeds of ½ pomegranate

3tbsp fresh mint, finely chopped

Dressing:

3tbls lemon juice

Reserved orange juice

6tbls extra virgin olive oil

Salt and pepper

 Using a mandolin, finely slice just the bulbs. Discard the tough stalks but keep the leaves for garnish,
Mix the dressing well. Taste and adjust seasoning, it should be a little tart. Leave the onion to soak in the dressing for 5 minutes to ‘pickle’ it slighty.
Gently toss the onion, celery, orange and fennel together with the dressing.
Arrange on a salad platter and scatter over the fresh mint, pomegranate seeds, fennel and celery leaves.