Celeriac was out of season when I made this so I tried it with fennel which was lovely.

1 whole celeriac
1 head celery
chopped flat leaf parsley
handful of pomegranate seeds
olive oil and lemon juice dressing

1 Strip back the celery, peel the celeriac and finely slice.

Put in a bowl with the flat leaf parsley and a handful of pomegranate seeds (the red seeds, not the bitter yellow stuff).
2 Season the salad and dress with the olive oil and lemon juice dressing.

This can be dressed a little before you need it, as necessary.

Place on a large plate and sprinkle with pomegranate seeds.

You can crumble over some goat’s cheese, or some ricotta encrusted with dried herbs

salt and pepper, drizzled with olive oil and baked until golden in a hot oven.


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