Anjula’s Thirst Quenching Pomegranate & Fennel Salad

COOK: None

SERVES: 4

Ingredients

1 cucumber
1 punnet of celery leaves or celery sticks
2 small green apples
1 red onion
1 iceberg lettuce
1/2 an unripe papaya
1 bulb of fresh fennel
1 bunch fresh coriander
50 g fresh pomegranate seeds

For the dressing
1 tsp peanut oil (use avocado oil if you are allergic to peanuts)
1/2 tsp nigella seeds
2 tsp cumin seeds
2 tbs fresh lemon juice
2 tbs honey

Method:

Simply slice the cucumber thinly and add to a large salad bowl. If you are using celery sticks slice these very thinly too, along with the apple, red onion and iceburg lettuce. Add to the bowl. 

​Grate the papaya and fennel. Add to the bowl. 

Coursely chop the coriander and, along with the celery leaves, add to the bowl. Cover the bowl and place in the fridge.

​​Take a sauté pan, place on a low heat, add the oil and allow to warm. Now add the nigella seeds and cumin seeds, mix and allow the seeds to fry for just 30 seconds.

Add the lemon juice and honey, stir well and reduce for 1 minute. Allow to cool. 

​​When you are ready to serve the salad, add the dressing and pomegranate seeds. Toss well. 

​​Serve with your favourite grilled meats, poultry or fish.