Method

Wash the rocket.

Finely slice the white ends of the fennel bulbs, discard the rest.

Place fennel slices on your serving platter, top with olive oil, garlic, lemon zest and juice, season with a little salt and freshly ground pepper, toss and leave to marinade until serving time.

To serve, place rocket on top of fennel, gently fold through the marinated fennel and sprinkle over the pomegranate seeds.

Ingredients

2 small fennel bulbs

1 large bag of rocket

1 pack pomegranate seeds

2 lemons, zest and juice

1 clove garlic, finely crushed

3 tbsp olive oil

Freshly ground pepper and salt