SALAD
- 1 fennel bulb
- 1 bunch radishes
- 1 large Lebanese cucumber
- 100g roasted cashews
DRESSING
- 40g Extra Virgin Olive Oil
- 40g lemon juice
- 20g pomegranate molasses
- 2 tablespoons snipped fennel fronds
- Salt & Pepper to taste
Trim the fennel, halve lengthwise and core. Reserve some fronds for dressing. Thinly slice the fennel, radishes and cucumber, using a mandolin if you have one. Place in a bowl and add cashews. Mix together dressing ingredients, add to salad and toss to coat.
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