Rocket, pecan and pomegranate salad

Make the most of the pomegranate season with this beautifully vibrant rocket salad recipe. Bursting with a mix of flavours this would be a perfect colourful starter or side dish.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1To 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. 2Allow to cook for another minute then add the pecans, stirring from time to time to coat the nuts evenly in caramel
3. 3Once the nuts are roasted and golden, transfer to a sheet of baking paper and allow to cool for 15 minutes
4. 4While the nuts are cooling, trim the fennel and cut into fine slices. Cut the pomegranate in half and remove the seeds
5. 5Divide 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