Squash, Fennel, Pomegranate Salad

If you need a slightly more filling salad this is a great option.  It also goes great served with some griddled hallumi or crumbled feta.

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Squash, Fennel, Pomegranate Salad
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Rating: 0
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Courses Salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings
-6
Courses Salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings
-6
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180oC
  2. Leaving the skin on, cut the squash in half lengthways, scoop out the seeds and slice it into crescent shaped slices about 1cm thick
  3. Spread them out in a roasting tin and scatter with coconut oil
  4. Roast for about 30 minutes, giving a little jiggle after 5 to coat the squash in the oil and turning over at about the halfway point
  5. Meanwhile, fry the fennel in some more coconut oil until it goes golden then turn and fry for another minute
  6. Add the anise seeds, lemon zest, lemon and orange juice, put a lid on and cook gently for about 20 minutes until the liquid is absorbed and the fennel is soft
  7. Add a pinch of salt and pepper
  8. Mix together the dressing ingredients
  9. Arrange the salad leaves in a dish or plate, top with the squash and fennel, poor over the dressing and sprinkle with the pomegranate seeds
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