Summary

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

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Instructions

1. 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.
2. 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.