Peel the pomelo and remove the pulp
Cut the pomegranate in half and remove the seeds from 1 half
Shave the fennel thinly (with a mandolin or a knife)
Roast the pine nuts without oil in a pan
Remove the kale from the hard stems, wash and dry it
Add to a bowl with 1 Tbsp olive oil, lemon juice and 1 tsp sea salt - add an additional tsp oil on your fingers and massage the kale (like kneading bread) for 4-5 minutes until soft and dark green
Add to a bowl with the fennel, pomelo and pomegranate seeds
For the dressing: juice the other half of the pomegranate, and add with all the other ingredients to a jar (take only the little leaves of the thyme) - shake well
Add the dressing to the salad and sprinkle with the pine nuts