Pre-heat the oven to 180C.
Place the macadamias on a tray lined with baking paper, drizzle over 2 tablespoons of the maple syrup and sprinkle over a good pinch of salt. Toss, then transfer the tray to the oven and cook for 10 minutes. Check halfway through - they can burn quickly, take them out once they're golden and let them cool a little..
Meanwhile, hit the skin side of the pomegranate with the back of a spoon into a salad bowl until the seeds fall, remove any white membranes that drop in.
Trim the ends from the fennel and discard. Shave the bulbs with a mandolin or slice finely, then place them into the bowl.
Slice the asparagus on an angle into the bowl and add the rocket leaves, currants, mint and macadamias.
Drizzle the olive oil over the salad and sprinkle with the za’atar.
In a small bowl mix the mayonnaise, preserved lemon and the last of the maple syrup. Spoon it over the salad, toss and serve.