• 1 tbls red wine vinegar

  • 1 tsp pomegrante molasses

  • 3 tbls olive oil

  • 1 shallot, finely diced

  • 1 garlic clove, crushed

  • 1 tbls fresh thyme leaves

  • Pinch sea salt

  • 1 fennel bulb, quartered

  • 2 tbls olive oil

  • 1 tsp sea salt

  • 1 can cannelini beans

  • 1 bunch of rocket, trimmed and roughly chopped

  • 1 pomegrante, de-seeded out (or one blood orange cut into segments)


  • 1.

    For the dressing, in a little bowl whisk together the vinegar and molasses until combined, then whisk in the oil.

  • 2.

    Add the rest of the ingredients. Put in a jar and leave as long as possible so the flavours integrate. Set aside.

  • 3.

    Next put the fennel on a baking tray and drizzle with olive oil and sea salt. Bake at 180C until soft, about 20 minutes. Cool a little then place on a platter.

  • 4.

    In a bowl gently toss together the beans, rocket and pomegranate or blood orange and dressing. Spoon this over the fennel.

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