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Pomegranate, fennel and grapefruit salad
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 2
Jun Tanaka's sweet and zesty salad is easy to prepare and makes a delicately flavoured vegetarian starter or side dish
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Ingredients
- 1 Fennel, finely sliced
- 1 Grapefruit, segmented
- 1 red Chicory, roughly chopped
- 1 Lemon, juice only
- 50ml Olive oil
- 2 Pomegranates
- 1 sprig Dill
Method
1. Combine the fennel, grapefruit and chicory in a bowl and toss with the lemon juice.2. Cut the pomegranates in half and over a separate bowl, with the cut side facing down, tap the fruit with a rolling pin. The seeds should start to fall out. Pick out any bits of pith before adding half the seeds to the grapefruit and chicory. Drizzle with the oil and mix thoroughly.
3. Take the rest of the seeds and put them in a blender. Pulse until they have broken down into a pulp, then transfer to a pan and reduce gently over a low heat until you get a syrup - about 5-10 minutes.
4. To serve, arrange the salad on plates, spoon over the syrup and garnish with fresh dill.
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