Leaving the skin on, cut the squash in half lengthways, scoop out the seeds and slice it into crescent shaped slices about 1cm thick
Spread them out in a roasting tin and scatter with coconut oil
Roast for about 30 minutes, giving a little jiggle after 5 to coat the squash in the oil and turning over at about the halfway point
Meanwhile, fry the fennel in some more coconut oil until it goes golden then turn and fry for another minute
Add the anise seeds, lemon zest, lemon and orange juice, put a lid on and cook gently for about 20 minutes until the liquid is absorbed and the fennel is soft
Add a pinch of salt and pepper
Mix together the dressing ingredients
Arrange the salad leaves in a dish or plate, top with the squash and fennel, poor over the dressing and sprinkle with the pomegranate seeds