Fennel & Apple Chaat with Candied Almonds

Serves 4

1 tsp fennel seeds

4 tbsp vegetable oil

80 grams (about 1 cup) sliced/flaked almonds

1 tsp ground ginger

4 tsp honey

4 tsp lemon juice (about 1/2 a juiced lemon)

160 grams Empire apple (about 1 large apple), cut into matchsticks

125 grams fennel (bulb only, not the hairy bits), using a mandalin slice thinly

2/3 cup loosely packed fresh mint leaves, cut chiffonade

2 green onions, thinly sliced on a bias

1 tsp garam masala

1/4 tsp cayenne

4 tbsp fresh pomegranate seeds

salt to taste

• Roughly crush fennel seeds with motor and pestle. Heat a small nonstick saute pan over medium heat and add 1/2 tbsp oil. Add almonds and stirfry until golden. Add crushed fennel, ground ginger and honey and stirfry until almonds are carmelized. Place on a small sheet of parchment. sprinkle with about a 1/4 tsp of salt and set aside to cool.

• In a small bowl, make a simple vinaigrette by combining remaining 1.5 tbsp oil with lemon juice, garam masala, cayenne and a small pinch of salt.

• In medium mixing bowl, combine fennel, apple, mint and green onion. Toss with vinaigrette.

• Just before serving, crumble candied almonds with your hands mix into the salad. Serve salad and top with pomegranate seeds.