- 2 bulbs of fennel
- 230 g celeriac
- 1½ lemons
- 3 small beetroots
- 12 baby radishes
- 6 cornichons , plus 2 tablespoons of the pickling liquid
- 12 pickled walnuts
- ½ a bunch of fresh dill
- 3 shallots
- extra virgin olive oil
- 3 slices of sourdough bread
- 10 juniper berries , plus extra for serving
- 1 large knob of butter
- 125 ml Greek yoghurt or sour cream
- 1 pomegranate
- Reserving the fronds, use a sharp knife or mandolin (use the guard!), to thinly shave the fennel. Peel and thinly shave the celeriac, and place into a bowl of ice-cold water with the juice from ½ a lemon – this will stop it from discolouring. Set aside.
- Peel and shave the beetroots into another bowl, then halve and add the radishes. Slice the cornichons into rounds, then add to the bowl with the walnuts and dill fronds.
- Make a dressing by peeling and finely dicing the shallots, then add to a bowl with the cornichon vinegar, the juice from ½ a lemon and 3 to 4 tablespoons of extra virgin olive oil. Season well and set aside.
- Slice each bread slice into 3 strips and finely grind the juniper berries.
- Melt the butter in a frying pan over a medium heat, add the bread and sprinkle each side with the juniper. Cook for 2 to 3 minutes, or until you end up with golden, crispy toasts.
- Mix the sour cream with a couple of squeezes of juice from the remaining lemon half and add a pinch of sea salt.
- Drain the fennel and celeriac and dry well with a kitchen towel, then gently toss with the beetroot and a couple of tablespoons of the shallot dressing. Pile in the middle of a large serving plate.
- Using a large spoon, bash the back of each pomegranate half so all the delicious seeds fall over the top of the salad.
- Serve with the hot toasts, the soured cream and a small pile of extra juniper on the side.
Source: Jamie Oliver