An antidote to the 5 million mince pies I have eaten thus far… I can no longer ignore my liver screaming for me to reign it in. So, here we go liver.. Enjoy
Inspired by the warm clementine salad in December’s edition of the magazine. Thanks Waitrose for the great flavour combo.
Here’s how to make it:
One fennel, sliced finely on a mandolin
Pointed red pepper sliced a bit thicker on a mandolin
Glug of the best olive oil (I buy mine direct from @fattorialavialla an organic Tuscan farm)
Salt and pepper (but only a little)
Put these in a bowl and mix
Bash your pomegranate with the back of a wooden spoon and collect the jewel like seeds
Put a handful in the mix
Cut a small bundle of coriander with scissors into bits. Put into the mix. Stir.
Pile this mix onto a plate
Peel a clementine and slice with a knife. Scatter over your fennel salad.
Grill a few slices of halloumi. Cut into chunks and position in the salad
Add a few walnuts if you have them, they add a nice crunch.
Scatter some more pomegranate over the top.
Eat and allow your digestive system to breathe a sigh of gratitudinal relief 😌