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.