Winter Salad with Leftover Turkey and a Fennel Yogurt Dressing - Yeo Valley Organic

Ingredients

• 1 tsp Fennel seeds, toasted and crushed
• 1 Garlic clove
• Juice from ½ Lemon
• 400g Yeo Valley Organic Natural Yogurt
• Salt and freshly ground black pepper, to taste
• 400g Turkey leftovers, shredded or sliced
• 1 Fennel bulb, thinly sliced
• 2 Clementines, peeled and thinly sliced
• 1 Persimmon, thinly sliced
• 1 Pomegranate, seeds removed
• 2 Endives, leaves separated
• A handful of mixed salad leaves, ideally rocket or watercress
• Small bunch of Parsley, leaves picked and roughly chopped
• 30g Pine nuts, toasted
• 1 small Red onion, peeled and very thinly sliced
• 3 tbsp Extra virgin olive oil