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Ingredients
- Serves 4Juice and seeds of 1 pomegranate
- 2 fennel bulbs, finely sliced across the width of the bulb
- 1 head celery, chopped
- Juice of 1 lemon
- 50ml olive oil
- Salt and pepper
- Handful sprouted beans (any kind will do)
- 1 bunch mint leaves, chopped
- Handful tarragon leaves, chopped
In a large bowl, gently whisk together the oil and lemon juice, before adding the pomegranate seeds and the chopped fennel and celery and tossing well. Sprinkle with the sprouted beans and chopped herbs and mix gently before serving.
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