Summary

Ingredients

• 1 tuber / n fennel, cleaned, cut into wafer-thin fans
• 0.5 ½ lemon (s), juice from it
• salt and pepper
• 4 tablespoon olive oil
• 3 oranges, filleted, cut into pieces
• 1 pomegranate
• 120 g olives, black, without seeds, sliced
• 0.5 ½ bunch mint, finely chopped

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Instructions

1. Mix the lemon juice with salt, pepper and olive oil. Put the orange fillets and the leaked orange juice as well as the fennel slices in the marinade. Let it steep in the refrigerator for at least 30 minutes.
2. Mix in the pomegranate seeds and olives. Just before serving, add the mint and mix.