Eating In

2 ripe pears1 medium fennel bulb2.5 oz rocket1 tsp poppy seedsZest of1 large lemon finely gratedFor the dressing1 large lemon, juice only3 tbsp olive oilCut 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 Continue reading