Fennel and apple salad with dill and pomegranate seeds

Ingredients – serves 6 – Persiana

  • 3 fennel bulbs
  • juice of 2 lemons
  • 2 large apples
  • 20g dill
  • 100gms pomegranate seeds
  • Olive oil
  • sea salt
  • pepper

Wash bulbs and quarter them; shave or slice thinly each quarter; drizzle with olive oil and half the lemon juice and mix to stop the fennel browning.

Core apples, quarter and thinly slice; add to bowl; add chopped dill, pomegranate seeds and lemon juice; toss and season.


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