Meat Free Week Info

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+ Ingredients

200g Fennel, sliced very thinly
Maldon salt
1 Blood orange
2 tbsp Pomegranate seeds
2 tbsp Roast pistachios, roughly chopped
1 tbsp Extra virgin olive oil
Freshly ground black pepper

Small bunch of mint, smallest tip leaves picked

+ Method

Place thinly sliced fennel in a bowl and add a pinch of Maldon salt. Toss to distribute salt and separate slices.

Segment the orange over the bowl so any juice that drips out is not wasted and is used as a sort of dressing.

Assemble the salad by laying out the fennel and topping with the orange, then the pomegranate seeds, then the nuts.

Drizzle with the oil, season and garnish with the mint.

Serves 2