Step 1

Put a small frying pan on a medium heat and dry roast walnuts until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily. Chop roughly once cool.

Step 2

Whisk all dressing ingredients together in a small bowl. Season with salt and pepper to taste.

Step 3

Wash your apple well. Peel carrots, beetroots and celeriac root.

Step 4

Slice all your vegetables thinly (if you have the necessary equipment for this, now it's the time to use it!) with a sharp knife and then cut them into thin matchsticks. Slice celeriac and apple first and sprinkle them both with a bit of lemon juice to prevent discoloration. Set aside. Next tackle the carrots and finally the beetroots.

Step 5

Place all the veggies in a large mixing bowl apart from a few strands of celeriac, which you may want to save until the end so that they don't get all pink from the beetroot (that's a purely an aesthetic consideration so feel free to override me :) ). Mix all the vegetables together with chopped parsley and the dressing you made earlier.

Step 6

Transfer to a serving bowl, add celeriac you saved earlier. Sprinkle the salad with extra parsley, toasted walnuts and pomegranate seeds.