2 Fennel Bulbs

1 Small Cauliflower

30g Hazelnuts, skins on

1 Bunch Flat Leaf Parsley

1 Pomegranate

Olive Oil

1 Packet Feta (optional)

¼tsp Ground Cinnamon

2tbsp Sherry Vinegar

2tbsp Maple Syrup

Juice from the Pomegranate

3tbsp Olive Oil

Squeeze of 1/2 Lemon

Lucinda Hamilton from Cocolicious, Cranbrook creates a recipe to provide extra uses for Fennel

  1. Preheat oven to 210°C. Break up the cauliflower into small florets and place in a roasting tin, drizzle with olive oil and roast in oven for about 20-25 minutes until some of the heads have turned brown. Remove from the oven and place in large serving dish to cool.
  2. Reduce oven temperature to 180°C and spread the hazelnuts on the baking tray. Roast them for about 15 minutes. Remove from the oven and let cool slightly before chopping them roughly and adding them to the cauliflower.
  3. Remove the outer leaves from the fennel and then cut the bottom off. Cut it in half and slice as thinly as you can (if you have a mandolin, you can use this on the finest setting too).
  4. Add the fennel to the cauliflower and nuts.
  5. Cut the pomegranate in half and, holding it upside down over your salad, tap the back of it with a wooden spoon to release the seeds and juices into your salad.
  6. Mix the lemon juice, vinegar, cinnamon, maple syrup and olive oil together, add some seasoning and then pour over your salad. Tear off the parsley leaves and add them too.
  7. If you would like to add some feta, just crumble it over the salad before serving.

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