Make the most of pomegranate season with this beautifully vibrant salad. Bursting with a mix of flavours this would be a perfect colourful starter or side dish.
I promise, this salad convinces even the greatest of salad sceptics! The peppery rocket works really well with the caramelized pecans and subtle fennel flavours. Add to that the bursts of little pomegranate seeds, and you’re in salad heaven!
This is a recipe from my cookbook Anne’s Kitchen
Rocket Salad with Caramelized Pecans and Pomegranate
1 small fennel bulb
4 tbsp olive oil
4 tbsp balsamic vinegar
a pinch of salt
Put the sugar and a pinch of salt into a large frying pan and melt over a medium heat. After a minute or so, the sugar will have become liquid, let it cook for another minute before adding the pecans – stirring from time to time so that the pecans are covered in the caramel. Take off the heat once the pecans start looking roasted and golden.
Put onto a sheet of baking paper, and let the nuts cool for 15 minutes.
Trim the fennel and cut into fine slices. Cut the pomegranate in half and take out the seeds.
Divide the rocket between four plates, top with fennel shavings, pomegranate seeds and caramelized pecans.
Drizzle each portion with a tablespoon of olive oil and a tablespoon of balsamic vinegar.
TIP: If you can’t get hold of pomegranate, use cranberries instead. Put 40g dried cranberries into a little bowl, top with boiling water and leave to soak for 10 minutes. Drain and sprinkle over the salad.