Cut a slice off the top and bottom of each orange then cut away the pith and skin from the sides with a small serrated knife. Working over a bowl to catch the juices, cut between the membranes to release the flesh and drop the segments into the bowl. Repeat with the grapefruit.
Separate the chicory leaves and add to the bowl. Cut the pomegranate in half then pop out the seeds with the point of a small knife, or flex the skin.
To make the dressing, beat the oil, honey, coriander leaves and seasoning together then toss with the fruit and chicory. Chill until ready to serve.
Stir the fruit salad and spoon into shallow dishes. Serve with warm crusty bread, if liked.