Seafood Fennel and Lime Salad from Ottolenghi

Ingredients

• 2 small fennel bulbs
• 1/2 red onion, very thinly sliced
• Grated zest and juice of 1 lime
• 2 cloves garlic, crushed
• 2 tablespoons chopped dill
• 2 tablespoons chopped flat-leaf parsley
• 1 mild chile, seeded and finely chopped
• 4 tablespoons olive oil
• 8 tiger prawns
• 12 ounces (350 g) cleaned baby squid
• 1 tablespoon sumac
• 2 tablespoons chopped cilantro
• Coarse sea salt
• Pomegranate seeds, for garnish (optional)

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