Pickled carrot, fennel and citrus salad

Method

1. Wash the fennel, cut into quarters, and thinly slice. 
2. Slice the carrot into ribbons with a peeler.
3. Combine the sliced fennel and carrot ribbons into a shallow bowl with the orange zest, rice vinegar, honey and salt. Set aside for 15 minutes.
4. Lightly toss together the rocket, orange segments, pomegranate seeds, carrot and fennel in a serving bowl.
5. Make the dressing by combining the orange juice, mustard, rice vinegar and olive oil, whisking together until incorporated. Add to the fennel and carrot salad.
6. Transfer the salad to a serving bowl and garnish with fennel fronds.