Pomegranate glazed smoked chicken with grilled vegetable salad

Serves 2

Ingredients:
1 bottle/236 ml POM wonderful 100% Pomegranate
1 large smoked chicken breast
1 bulb of fennel,cut into wedges
1 large red onion, peeled and cut into wedges
2 cloves of garlic, peeled
1 large red chili
1 mandarin, peeled and segmented
200 g pitted green olives, halved
150 g feta cheese, thinly sliced
25mls olive oil
1 head cos lettuce, shredded
1 ripe avocado, peeled and stoned

METHOD
Put the fennel and onion into wedges put in a wide saucepan.  Cover with water and gently bring to the boil and simmer gently for 3 mins.  Add the garlic and chili and simmer for further 3 mins. Strain and allow to cool.
To make the dressing, put 100 ml of POM to a small saucepan and bring to the boil.  Reduce the mixture by ½ until syrupy.  Allow to cool.
Mash the garlic and deseed the chili.  Put into a large bowl.   Add the POM syrup and olive oil. Stir in the mandarin and set aside.
Heat a griddle and when hot, brush the fennel and onions with oil.  Griddle the vegetables on both sides and place into the bowl with the dressing.  Add the olives, feta, cos lettuce and 2/3 of the dressing.  Place on a large oval plate and finish with slices of avocado, smoked chicken and drizzle with the remaining dressing.