Step 1

Mix the first three ingredients in a medium mixing bowl vigorously until the dressing has emulsified.

Step 2

Incorporate the mustard and season with salt and pepper.

Step 3

Shred Cavolo Nero into very thin strips with a sharp knife, cutting out the tough middle stem.

Step 4

Shred brussel sprouts, red cabbage, carrots, fennel and kohlrabi finely on the lowest mandoline setting.

Step 5

Slice celery and spring onions finely with a sharp knife and cut kohlrabi slices into matchsticks.

Step 6

Mix all the salad ingredients together apart from pomegranate and almond flakes.

Step 7

Toss the dressing through the salad until thoroughly mixed.

Step 8

Sprinkle with pomegranate seeds and toasted almonds.