Fennel, Orange and Pomegranate Salad

Serves 2

Adapted from Hassan M’Souli’s recipe


1 large fennel, sliced

2 cara cara oranges, peeled and sliced

Radishes (about 5 or 6) cut into small wedges

¼ cup mint leaves, minced

½ cup of pomegranate seeds


3 tbsp olive oil

1 ½ tbsp lemon juice

2 tbsp orange juice

1 tbsp orange blossom water

1 tsp ground cinnamon

1 tbsp confectioner’s sugar

¼ cup mint leaves




Arrange the fennel in circular layers on the edge of a large serving platter. Layer the orange slices over the fennel slices and place the radish wedges on top of the orange slices and sprinkle mint leaves all around salad. Sprinkle the pomegranate ariels on top of the salad.

To make the dressing, blend together the juices, olive oil, orange blossom water, cinnamon, confectioner’s sugar and mint leaves. Drizzle over the salad and cover and chill before serving.