Step 1

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

Step 2

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

Step 3

Wash your apple, celery sticks, cauliflower, spinach and rocket well and pat them dry. Peel the carrots and the turnip. Using a mandolin slicer shred the cabbage on the thinnest setting, slice carrots and turnip on the same setting too. Cut apples, celery sticks and raw cauliflower into slightly thicker slices with a sharp knife.

Step 4

Mix all the vegetables together with dry rocket, baby spinach and chopped parsley in a mixing bowl. Dress and season well.

Step 5

Transfer to a serving bowl. Sprinkle the salad with toasted almonds and pomegranate seeds (or cranberries).