Spinach, Fennel & Orange Salad

1. 1

   Slice fennel as finely as you can.

2. 2

   Slice the carrot, use a pealing knife for very thin slices.

3. 3

   Toss together with a handful of baby spinach.

4. 4

   Remove the pith from the orange, slice one half into rounds. Squeeze the other half for the dressing.

5. 5

   For dressing add olive oil, honey, bashed coriander seeds, good pinch of salt and pepper to orange juice and shake well.

6. 6

   Drizzle a dressing over the salad, toss to coat, scatter over the orange slices, crushed walnuts and pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.