- Yield: 6 Servings
- 1 tablespoon cumin seeds
- 1 lemon, cut in half
- 1 small head celeriac (about 1 pound / 450 g)
- ½ cup (70 g) whole raw almonds, soaked or toasted 2 cups (20 g) fresh parsley leaves
- 1 medium pomegranate seeds (about 1 cup / 180 g)
- 2 tablespoons cold-pressed olive oil
- 1 teaspoon pure maple syrup or raw honey
- 1 teaspoon orange flower water (optional)
- Pinch of flaky sea salt, plus more if needed
How to Make It
- In a dry skillet over medium heat, toast the cumin seeds until fragrant, about 2 to 3 minutes. Set aside to cool.
- Juice one of the lemon halves into a medium bowl of cold water. Slice off the gnarly skin from the celeriac, preserving as much of the vegetable as possible. Cut the head crosswise into ½-inch- / 1 cm-thick rounds. Using a mandoline, slice the rounds into very thin strips. Drop the strips into the lemon water to prevent browning.
- Roughly chop the almonds and parsley, and place in a large bowl. Add the pomegranate and cumin seeds. Drain the celeriac and add it, too.
- Juice the remaining lemon half to make 1 tablespoon juice, and pour it into a small bowl. Add the olive oil, maple syrup, orange flower water (if using), and salt and whisk together.
- Pour the dressing over the salad, and toss well to coat. Season with more salt if needed, and serve.