Roasted root vegetable salad with pomegranate is a superlative addition to the salad smorgasbord. With the extra garnishing of toasted macadamia nuts and pomegranates, this salad is filling without being too heavy. To test just how keen guests were for something different I went through a stage of putting this salad next to the steamed/buttered vegetable plates. The roasted root vegetable salad platter was cleared every time; the plain veg had to be made into soup. Point proved.

For more salad inspiration take a look at our other 7 best salads for shooting lunches.

ROASTED ROOT VEGETABLE SALAD WITH POMEGRANATE

Serves 12 alongside 1 or 2 main dishes

■ 1 celeriac, peeled and cut into wedges
■ 3 tsp thyme
■ 100ml (31⁄2fl oz) olive oil, approx
■ 10 carrots, peeled and chopped in half
■ 2 tsp ground cinnamon
■ 2 tbsp honey
■ 4 parsnips, peeled and cut into wedges
■ 1 tsp chilli flakes
■ 2 tbsp balsamic vinegar
■ 3 tbsp extra-virgin olive oil
■ 1 frisée lettuce
■ 2 heads red chicory
■ Seeds from 1 pomegranate
■ 150g (6oz) toasted hazelnuts,
roughly chopped

Preheat the oven to 200°C/400°F/Gas Mark 6. In a bowl toss the celeriac, thyme and
3 tbsp of the olive oil. Season. Lay the celeriac and thyme flat on a roasting tray and cook till tender and slightly caramelised, turning occasionally. This should take about 40 minutes.
Boil the carrots in salted water till just tender, drain then toss through the cinnamon, honey and 2 tbsp of the olive oil. Season. For the perfect Roasted root vegetable & pomegranate salad, roast for 20 minutes turning occasionally. Toss the parsnips with the chilli flakes and 2 tbsp olive oil. Season. Lay flat on a roasting tray and roast for 30 minutes or until tender, turning occasionally.

Whisk the balsamic with the extra-virgin olive oil. Just before serving toss the lettuce, chicory, seeds and nuts through the dressing, then the warm roasted vegetables. This Roasted root vegetable & pomegranate salad tastes great with roasts.