Sweet Fennel, Avocado and Pomegranate Salad

People can often shy away from fennel because they worry about a harsh aniseed like flavour which will dominate all other components of their dish. This super fresh vegetable can transformed however, just by a softening it over a low heat with butter and herbs. Instantly, the strong liquorice hit is relaxed and it as it cooks, it soaks up the butter giving it an amazing creamy texture, rather than a crunchy one, with just a hint of aniseed hitting your tastebuds. I've coupled my fennel with my go to favourite - pomegranate seeds. So tasty and so full of antioxidants, I feel they are must for any salad!

Ingredients:

2 Tbsp of Butter

1/2 A Fennel Bulb

1/2 An Avocado

3 -4 Strands Fresh Thyme

Tbsp of Pomegranate Seeds

Juice of 1/2 a Lime

Tbsp of Pine Nuts

Pinch of Sea Salt and Cracked Black Pepper

Method:

Place a small pan on a medium heat and add thinly sliced fennel, pine nuts and butter. Cook for about ten minutes then turn the heat down low, so that the fennel simmers and caramelizes for a further five minutes.

Meanwhile, peel and slice the avocado into thin slices and place them on a plate. Squeeze all of the lime over the slices and scatter the pomegranate seeds. Pour over the sweetened fennel and sprinkle across the fresh thyme.

I found that this dish goes perfectly with a grilled chicken or turkey breast, with plenty of herbs and garlic.