2 people | 15min.
What you need
- Fresh Radicchio leafes, about 6
- Half fennel finely sliced
- 1 Red carrot finely sliced or grated
- Sunflower seeds
- Lemon juice
- Olive oil
- Salt & pepper
Finely slice the radiccio leafes, fennel and the red carrot.
De-seed half pomegranate. -Make shallow, vertical cuts along the ridges on the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the pomegranate skin, from blossom end to stem end.
Use your fingers to pry open the pomegranate. It should open easily, exposing the seeds and peel away the seeds from the peel and membranes.
Transfer all the ingredients into a serving bowl and top with sunflower seeds, finely cut mint.
Season with lemon juice, salt, pepper and extravirgin olive oil.