Rocket, pecan and pomegranate salad

by Anne Faber
Rocket, pecan and pomegranate salad

Rocket, pecan and pomegranate salad

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!

If you can’t get hold of pomegranate, use cranberries instead. Place 40g of dried cranberries into a small bowl, top with boiling water and leave to soak for 10 minutes. Drain and sprinkle over the salad to serve

Ingredients

1
To start the dish, caramelise the pecans. Place the sugar and a pinch of salt in a large frying pan and melt over a medium heat - after a minute or so, the sugar will become liquid
2
Allow to cook for another minute then add the pecans, stirring from time to time to coat the nuts evenly in caramel
3
Once the nuts are roasted and golden, transfer to a sheet of baking paper and allow to cool for 15 minutes
4
While the nuts are cooling, trim the fennel and cut into fine slices. Cut the pomegranate in half and remove the seeds
5
Divide the rocket between four plates and top with the fennel shavings, pomegranate seeds and caramelised pecans. Drizzle each plate with a tablespoon of olive oil and a tablespoon of balsamic. Serve immediately
Drizzle each plate with a tablespoon of olive oil and a tablespoon of balsamic