75ml extra virgin olive oil
1 large orange, zested and juiced
1 tbsp red wine vinegar
2 tsp grated ginger
1 red chilli, deseeded and finely chopped
1 large fennel bulb, finely sliced
4 spring onions or 1 small bunch of chives, finely sliced
2 large carrots, coarsely grated
1 small red cabbage, finely sliced
30g chopped walnuts, toasted
small bunch of flat-leaf parsley, chopped
Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.
Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.