Eating In

2 ripe pears
1 medium fennel bulb
2.5 oz rocket
1 tsp poppy seeds
Zest of1 large lemon finely grated
For the dressing
1 large lemon, juice only
3 tbsp olive oil
Cut the pears into quarters and then thinly slice. Cut the fennel bulb in half and slice very thinly. In a large bowl toss the pear, fennel, rocket, poppy seeds and lemon zest. Make the dressing by whisking together
the olive oil and lemon juice and tossing through the salad.