I know the title of this post may shock many of you, especially if you know me. However as much as I love Christmas, the food and all the festivities I cannot hold back my joy at getting back to some light, fresh food. Here is a quick recipe to help get the new year off to a less stodgy start...
1 bulb of Fennel (cut into think slices)
2 big handfuls of Spinach
1 small handful of Mint
1 whole Pomegranate (seeds only)
3 Oranges
Remove the skin of 2 oranges and cut flesh into slice
Juice 1 Orange
Juice of 1 Lemon
Salt and Pepper
4 tbsp Olive Oil
Place the juice of the Orange, Lemon & pomegranate seeds in a bowl and season with salt and pepper. Use the back of a spoon to burst some the lovely ruby pomegranate seeds, this will give a lovely colour and added sweetness to the dressing (leave the majority of the seeds whole to give you a nice texture).
Have a quick taste to ensure there is a nice balance of salt, sweet & tart.
Drop in the sliced fennel & orange slices into the seasoned juice mixture. Add in your spinach and drizzle the salad with the olive oil.
Toss with your hands to ensure all the leaves are coated with the dressing. Finish by scattering the mint leaves over the salad.
Serve with fish or beef. If you want to bulk it up while keeping it a veggie affair add in some boiled quinoa, giant couscous or bulgur wheat.
Enjoy.
1 bulb of Fennel (cut into think slices)
2 big handfuls of Spinach
1 small handful of Mint
1 whole Pomegranate (seeds only)
3 Oranges
Remove the skin of 2 oranges and cut flesh into slice
Juice 1 Orange
Juice of 1 Lemon
Salt and Pepper
4 tbsp Olive Oil
Place the juice of the Orange, Lemon & pomegranate seeds in a bowl and season with salt and pepper. Use the back of a spoon to burst some the lovely ruby pomegranate seeds, this will give a lovely colour and added sweetness to the dressing (leave the majority of the seeds whole to give you a nice texture).
Have a quick taste to ensure there is a nice balance of salt, sweet & tart.
Drop in the sliced fennel & orange slices into the seasoned juice mixture. Add in your spinach and drizzle the salad with the olive oil.
Toss with your hands to ensure all the leaves are coated with the dressing. Finish by scattering the mint leaves over the salad.
Serve with fish or beef. If you want to bulk it up while keeping it a veggie affair add in some boiled quinoa, giant couscous or bulgur wheat.
Enjoy.
