Mix the salt into the flour. Dilute the baker’s yeast in 50ml warm water and the olive oil.
Make your vinaigrette by blending: the olive oil, lime juice, salt, pepper and saffron
Stir the thinly sliced fennel, red onion and pomegranate seeds into the dressing
Arrange this salad mixture on your plates or serving dish
Using a teaspoon, place dabs of yoghurt all over the salad
Decorate with the fennel leaves
Tips : Prepare this “very healthy” salad just before you want to serve it. If you like salads with a hint of fruit, you could also add half a green apple, thinly sliced, or some thin orange segments.