Orange and fennel are a match made in heaven!

And the tang of the pomegranates and verjuice is the perfect dressing.

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Ingredients

2 fennel bulbs
Juice 1 lemon
2 oranges, peeled and cut into 8 wedges
½ pomegranate, arils removed
2 stalks celery, sliced on an angle
3 tbsp verjuice
Salt & pepper, to taste

Method

To prepare the fennel, slice off and discard the stems and the outer layer and the thickest section of the base. Slice into roughly 1cm slices, and then squeeze over the lemon juice.

Layer the fennel, orange and celery on a plate, scatter over pomegranate and fennel fronds and drizzle over the verjuice.