for ➋1 large fennel bulb, sliced, stem too
2 oranges, sliced
bunch radishes, sliced
a few mint leaves
seeds of 1 pomegranate
dressing:
3 tbs olive oil
2 tbs lemon juice
2 tbs orange juice
1 tbs orange blossom water
1 ts powdered sugar
1 ts ground cinnamon
some chopped mint leaves
Lay sliced fennel in a circle at the edge of a large scale, put the slices of orange like roof tiles on fennel. Put the slices of radish and the mint leaves to the middle. Finally sprinkle the pomegranate seeds in the middle and along the outer edge.
Mix all other ingredients for the dressing. Sprinkle over the salad.
Put in the refrigerator for 30 m before serving.
Mix all other ingredients for the dressing. Sprinkle over the salad.
Put in the refrigerator for 30 m before serving.
