Beat the heat with a scrumptuous salad.
Use a mandolin or a sharp knife to slice the fennel as thin as possible.
Place the fennel slices in a bowl, toss with the lemon juice and olive oil.
Add the blood oranges, olives, parsley & pomegranate seeds, season to taste with salt & pepper and toss gently to mix.
Arrange the salad in a serving bowl and shave long shards of pecorino over the top.