This light and refreshing salad goes well with fish or is an excellent starter with the addition of walnuts and a little rocket or fresh mint.
1. Trim the fennel bulb and reserve the fronds for garnish. Cut the bulb in half, then slice each half thinly. Place in a bowl.
2. With a sharp knife, cut the top and bottom off the mandarins. Cut the skin away from the sides, following the shape of the fruit. Slice the fruit and toss with the fennel.
3. Arrange on a serving platter, adding any juices from the bowl. Drizzle with a little olive oil, then scatter over a handful of pomegranate seeds and garnish with the reserved fennel fronds.