This fresh tasting, vibrantly colourful salad is wonderful in January, when oranges and pomegranates are at their best. It is lovely served alongside my chard, spinach and feta pie or you could serve it as a light starter. I love it with some of those tiny black olives tossed through it and if you want to add in some leaves then red chicory or radiccio work well.
1 bulb fennel
2 tablespoons extra virgin olive oil
1 tablespoons pomegranate molasses
Sea salt & black pepper
A few tiny stoned black olives (optional)
1 handful fresh mint
Take a nice serving bowl. Cut the fennel in half and then slice very finely. Add to the bowl.
Cut the ends of the oranges and then slice all around the sides to remove the pith and skin. Holding the orange over the bowl, remove each segment, allowing the juice to fall in as well. Bash the seeds of of the pomegranate and add those and the juice. Add the olive oil and the pomegranate molasses as well as a good pinch of sumac. Season well and toss all together.
Finely chop a good handful of fresh mint and add this together with your little olives. Taste and adjust with a little more pomegranate molasses if you think it needs it. Serve fairly soon, although it will happily wait for an hour.