Some dishes aren’t really recipes, just a selection of ingredients that go really well together without too much fuss. This selection is based on the classic orange and fennel combo, but I chose to use ruby grapefruit instead. The addition of toasted walnuts and pomegranate seeds for crunch and sweetness make this a very satisfying lunch or side salad.
- 1 bulb of Fennel
- 2 Ruby grapefruit or oranges
- 1 small Pomegranate
- 1/2 cup toasted walnuts
- 1/2 cup cashew yoghurt – or favourite plant-based yoghurt
Toast your walnuts in the oven at a low temperature.
Slice the top and bottom off the grapefruit and cut off the skin (set the skin aside). Cut the grapefruit into slices, try and keep as much juice as possible.
Pick the fronds off the fennel and keep for garnish.
Finely slice the fennel bulb, put into a dish and squeeze the grapefruit juice from the skins onto the fennel, add any juice you managed to keep from slicing the grapefruit to the dish and toss the fennel in it. Add the grapefruit to the bowl and leave to marinate.
Seed the pomegranate.
Pick the fennel fronds into small pieces for garnish.
Drain the juice from the bowl of fennel and grapefruit into a small bowl, add cashew yoghurt and a pinch of seasalt and which together, adjust seasoning to your taste.
Coat the base of a deep plate or shallow bowl with dressing, pile the fennel and grapefruit onto the dressing.
Sprinkle with pomegranate seeds, toasted walnuts and fennel fronds.