Ingredients for 6 people:3 fennel bulbs2 untreated lemons2 untreated apples20 g dill90 g pomegranate seeds (arils)4 tbsp Extra Virgin Olive Oil salt and pepper
Use a short, pointed knife to score the skin of the pomegranate and divide it in half. Then, with the help of the knife (and a little force) divide into quarters. Remove the seeds and put them in a bowl, carefully discarding the white and beige parts. Cut off the upper green part off the fennel bulbs as well as the “base”, and remove the tougher, damaged outer layers. Wash the apples thoroughly and remove the cores. Slice both the apples and fennel bulbs thinly and pour the juice of one of the lemons over them, because apples in particular tend to turn brown quickly. Now put them in a bowl with the pomegranate seeds and chopped dill; season with the juice of the remaining lemon, olive oil, salt and pepper. Mix everything together delicately and serve.