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Crispy Pomegranate, Cress Punnet and Fennel Salad

receipe image

Serves: 4
Total time: 10 min


2 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and black pepper
50g cress punnet
1 small fennel bulb, thinly sliced
1/2 cup pomegranate seeds

Step 1 Whisk together the olive oil, lemon juice, and ¼ teaspoon each salt and pepper in a medium bowl.
Step 2 Add the cress punnet, fennel, and pomegranate seeds and toss to combine.
Step 3 Serve immediately.
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