Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 tuber fennel
- 300 g carrot (s)
- 300 g pineapple, fresh
- 2 orange (s)
- 1 teaspoon honey
- 1 tablespoon oil
- salt
- Chilli powder
- 20 g walnuts
- 1 pomegranate
Print Recipe
Pin Recipe Instructions
- Wash and clean the fennel and cut into very fine strips. Clean, peel and roughly grate the carrots. Cut the skin off the pineapple with a sharp knife, remove the dark eyes and the stalk. Cut the pulp into small pieces.
- For the dressing, squeeze the oranges. Mix the orange juice, honey and oil with the whisk. Season to taste with salt and chilli. Put the fennel, carrots and pineapple in a bowl and mix with the dressing. Let the salad steep a little. Roughly chop the walnuts. Halve the pomegranate and remove the stones with a fork. Arrange the fennel, pineapple and carrot salad on four plates. Sprinkle with the walnuts and pomegranate seeds and serve.
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