This salad is criminally simple and was enjoyed with some BBQ pulled pork, some homemade seeded pitta breads and some re-fried black pinto beans! It works perfectly well as it is so cleansing and fresh!
Serves 3-4
- 1 large bulb fennel
- 2 crunchy apples
- Handful pomegranate seeds
- Handful pine nuts
- 1 lemon
- Olive oil
- Fresh chopped mint
- Using the slicer on a food processor, a mandolin, a speed peeler or just your good old hands and a knife, slice the fennel and apple in wafers (or matchsticks if you prefer) and add to a large bowl.
- Cover with the juice of 1 lemon to prevent discolouring and then season well and add a good glug of olive oil to coat lightly. Add the chopped mint.
- Toast the pine nuts in a hot dry pan until fragrant and scatter these along with the pomegranate seeds on top of the salad and serve.
