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- 2 x fennel bulbs, ends trimmed
- 1 x promegranate
- 150 g baby rocket
- 1 Tbls finely sliced mint
- 2 Tbls extra virgin olive oil
- 1 x juice from 1/2 lemon
- 5 x mint leaves
Place lemon rind in a bowl of water. Thinly slice fennel and add to lemon water.
Using back of a wooden spoon, tap pomegranate all over to loosen seeds. Cut in half and use fingers to remove seeds. Discard pomegranate shell.
To make dressing, whisk together oil, lemon juice and mint. Season. Store in an airtight container in fridge for up to one day.
Drain fennel thoroughly. Toss to combine fennel, reserved fennel fronds, baby rocket and dressing. Pile salad into a large serving bowl and scatter over pomegranate seeds and finely sliced mint. Serve