You need:

200g hazelnuts, roughly chopped
1 pomegranate, quartered
¼ red cabbage, finely sliced
1 fennel bulb
4 raw beetroots, washed
3 carrots, peeled
4 red apples
Sea salt and freshly ground black pepper
1 tblspn of extra virgin olive oil
Juice of ½ lemon.


  1. Preheat your oven to 1800C.
  2. Spread the hazelnuts on a baking tray and gently toast them in the oven for 3-4 minutes. Set aside and cool.
  3. Extract the seeds from the pomegranate.
  4. Cut off the base of the fennel bulb, remove the tough outer layer, and slice finely.
  5. Cut the beetroot into very thin rounds.
  6. Shave the carrots into long ribbons with a potato peeler.
  7. Quarter and core the apples, leaving the skin on, then slice thinly.
  8. Place the red cabbage, fennel, beetroot, carrots and apples in a bowl and season with salt and pepper. Drizzle over the extra virgin olive oil and squeeze over the lemon juice.
  9. Toss gently together with your hands and set aside while you make the dressing.


1 free range egg yolk
½ cup of quality whole egg mayonnaise
1 tsp pomegranate molasses (opt)
200ml olive oil.

  1. Put the egg yolk into a bowl and add the mayonnaise, pomegranate molasses (optional) and olive oil, and whisk together.
  2. Pile the salad high onto a beautiful flat plate, drizzle the dressing over the salad, and scatter the highly nutritious pomegranate seeds and hazelnuts over the serving plate for colour, goodness and deliciousness.