Finocchio and Melon Salad

I love Florence fennel, that wonderful bulbous vegetable with an assertive aniseed flavour. The Romans loved it, too. Their warriors used to eat it to keep themselves healthy and it is popular throughout the Mediterranean.

Pomegranate molasses is a pleasantly tart product is concentrated pomegranate juice. It comes from the Middle East and can be used in both sweet and savoury dishes. I have seen it described as the "new balsamic vinegar‚".

1 or 2 heads of fennel
3 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly milled back pepper
1/2 rock melon
pomegranate molasses

Cut the stalks off the fennel heads. Using a mandoline grater, or a sharp cook's knife, thinly slice the fennel heads. Reserve the green fronds.

Whisk together the olive oil and lemon juice, adding the salt and pepper.

Pour over the fennel and set aside until required. Using a melon baller, scoop the melon flesh into balls.

Drain the fennel slices and arrange on a serving dish, or on individual plates. Top with the melon balls. Snip over the feathery greenery then drizzle lightly with pomegranate molasses