Step 1

Using two spoons or your hands, make 12 to 15 small balls of the Pa’lais Garlic & Fine Herbs.

Step 2

Roll them through the chopped pistachios.

Step 3

Arrange the citrus slices on two (or three) plates and divide the chopped fennel and watercress over them.

Step 4

Divide the pistachio-Pa’lais balls over the salad and sprinkle with pomegranate seeds and chopped pistachios.

Step 5

Season generously with pepper and coarse sea salt and finish with a few drops of olive oil.

Tip 1

Also deliciously spicy with red onion or some chili flakes over it.

Tip 2

Collect the citrus juice, mix with some olive oil, pepper and salt and you have a delicious dressing.