Pomegranate, Fennel, Orange & Watercress Salad
10m prep 0s cook 10m ready
A fresh salad with pomegranate seeds, orange segments, shaved fennel, and watercress, dressed with a fennel seed vinaigrette.
Ingredients
- 1 pomegranate
- 3 oranges peeled and cut into segments
- 0.5 red chilli deseeded and finely chopped
- 75 g watercress
- 1 fennel bulb very finely sliced or shaved with a mandolin
- 1 tsp fennel seeds lightly crushed
- 1 lemon juiced
- 2 tbsp orange juice
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 123 mg
- Iron: 1.1 mg
- Magnesium: 37.2 mg
- Phosphorus: 73.4 mg
- Potassium: 616 mg
- Zinc: 0.4 mg
Let's Cook
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Step 1.
In a small bowl, whisk together the lightly crushed fennel seeds, lemon juice, orange juice, and olive oil. Season with a good pinch of sea salt and freshly ground black pepper. Set the dressing aside.
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Step 2.
Roll the pomegranate firmly on a hard surface a few times to loosen the seeds. Cut it in half. Hold one half over a bowl (placed in the sink to catch splashes) and bash the seeds out with a wooden spoon. Remove any white pith from the seeds and drain off excess juice. Transfer the seeds to a large mixing bowl.
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Step 3.
Add the orange segments, finely chopped red chilli, watercress, and very thinly sliced fennel bulb to the bowl with the pomegranate seeds.
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Step 4.
Pour the dressing over the salad, toss well to combine, and serve immediately.
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