Diet: Dairy Free, Gluten Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 4
Preparation Time: 5 minutes
Total Time: 5 minutes

Description

A fresh, vibrant salad that feels as good as it tastes; crisp fennel, juicy orange and bursts of sweet pomegranate come together for a light but flavour-packed dish that’s perfect for any time of year. It’s the kind of salad that feels a bit special without being complicated, with a lovely mix of crunch and citrus, finished simply with olive oil.

It works beautifully as a side, and pairs especially well with marinated chicken thighs or a roasted salmon fillet, soaking up all those bright, zesty flavours and turning a simple protein into a complete, satisfying meal.

Ingredients

• 2 large fennel bulbs
• 2 oranges
• 100g pomegranate seeds
• 50g pistachio nuts (chopped)
• 1 small red chilli diced (or 1 tsp chilli flakes)
• 1 tbsp sea salt flakes and generous sprinkling of pepper
• Olive oil for drizzling

Method

1. Trim the fronds from the fennel and set aside for garnish.
2. Grate the fennel bulbs directly into a large serving bowl.
3. Zest one orange into the same bowl.
4. Using a sharp knife, peel both oranges, removing all the white pith. Slice into half-moon segments and add to the bowl.
5. Scatter over the pomegranate seeds, pistachios, and chilli or chilli flakes. Season with salt and pepper, then drizzle generously with olive oil.
6. Garnish with the reserved fennel fronds, and serve alongside your choice of protein.