Rocket, pecan and pomegranate salad

4
30 minutes

Ingredients

  • 60g of pecan nuts
  • 30g of sugar
  • 1 fennel bulb, small
  • 1 pomegranate
  • 100g of rocket
  • 4 tbsp of olive oil
  • 4 tbsp of balsamic vinegar
  • 1 pinch of salt

Method

1
To start the dish, caramelise the pecans. Place the sugar and a pinch of salt in a large frying pan and melt over a medium heat - after a minute or so, the sugar will become liquid
2
Allow to cook for another minute then add the pecans, stirring from time to time to coat the nuts evenly in caramel
3
Once the nuts are roasted and golden, transfer to a sheet of baking paper and allow to cool for 15 minutes
4
While the nuts are cooling, trim the fennel and cut into fine slices. Cut the pomegranate in half and remove the seeds
5
Divide the rocket between four plates and top with the fennel shavings, pomegranate seeds and caramelised pecans. Drizzle each plate with a tablespoon of olive oil and a tablespoon of balsamic. Serve immediately