Orange salad with olives and fennel

Ingredients for 4 servings:

• 1 bulb(s) fennel, cleaned, cut into wafer-thin slices
• ½ lemon(s), juice
• salt and pepper
• 4 tbsp olive oil
• 3 oranges, filleted, cut into pieces
• 1 pomegranate
• 120 g black olives, pitted, sliced
• ½ bunch mint, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

from Morocco

Mix lemon juice with salt, pepper, and olive oil. Add the orange segments and the remaining orange juice, as well as the fennel slices, to the marinade. Let it sit in the refrigerator for at least 30 minutes. Stir in the pomegranate seeds and olives. Just before serving, add the mint and mix.