Spring Fennel, Blood Orange & Pomegranate Salad

a colourful and crunchy spring time favourite. perfect to serve with any lean meats or seafood.


2 fennel heads, shaved thinly 
½ pomegranate, seeds removed 
3 blood oranges, sliced & segmented 
5 radishes, sliced thinly
Handful fresh herbs such as; mint, dill, parsley, 
250 grams mixed leaves, washed
30 ml rapeseed oil 
10 ml Sherry vinegar 
Sea salt & freshly cracked black pepper


Mix all ingredients together & toss well with olive oil & vinegar. Season with salt & pepper & serve immediately.