Pomegranate salad

Most salads only use the bulbous part, mainly because the stalks can be too tough and fibrous to eat raw (they do, however, work great in soups, stews, or stocks). Cut the bulb in half and remove the rough middle stem and bottom, as well as any wilted outer layers. Then simply slice into thin layers and add to the salad. Keep in mind that fennel tends to capture soil between its layers, and you may need to give the slices an extra rinse before adding.

With a mild liquorice or aniseed flavour, fennel is technically a vegetable (the bulbous bottom), herb (its feathery fronds), and spice (dried fennel seeds). It pairs especially well with blood oranges in a salad, fish (particularly salmon, sea bass, or halibut) and roast pork or chicken.

Simply cut the pomegranate in half, hold it cut-side-down over a bowl and, using a wooden spoon or similar, firmly (and we do mean firmly) whack the outer skin. The seeds will simply tumble out, sometimes with a bit of the white membrane which you can easily pick out and discard.

One of the world’s most ancient fruits, the pomegranate has a tart and sweet flavour. Originally from Persia, the fruit is found throughout the region’s cuisine including in lamb stews, various chicken dishes, and a wide variety of deserts. Flavours that pair especially well include apples, any citrus fruit, most meats and seafoods, as well as tart cheeses.