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Pomegranate, fennel and grapefruit salad

Jun Tanaka from Market Kitchen
Jun Tanaka's sweet and zesty salad is easy to prepare and makes a delicately flavoured vegetarian starter or side dish

Pomegranate, fennel and grapefruit salad

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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Serves: 2

Prep: 10 min
Cook: 10 min

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