A grind of fresh black pepper and a splash of pomegranate molasses adds something special to this salad. Photo: William Meppem
2 medium fennel bulbs, halved lengthways, core removed and finely sliced on a mandolin
sea salt, to season
juice of 2 lemons
1/2 medium pomegranate, seeds only
2 radishes, finely sliced on a mandolin
5 blood oranges
mint leaves, to serve
For blood orange dressing
4 tbsp blood orange juice
1/2 cup extra virgin olive oil
sea salt and fresh ground pepper, to taste
For the salad, place the fennel shavings in a bowl and season with sea salt. Add the lemon juice and marinate for 30 minutes.
Meanwhile, peel the blood oranges with a small knife, ensuring the white pith has been taken off. Cut out segments between the cell walls using a V-cut and set aside. Squeeze the oranges and reserve the juice.
For the dressing, place 4 tbsp of the reserved blood orange juice and the olive oil in a small container with a lid and shake. Season to taste with sea salt and black pepper, and shake again.
Strain the fennel, discarding the excess lemon juice. Add the pomegranate seeds, radish and blood orange segments to the fennel and mix gently.
Divide the salad between 4 plates, pour over dressing and sprinkle over the mint. Give a grind of pepper and serve.
Food styling by Hannah Meppem. Food preparation by Nick Banbury. Food photography by William Meppem.