Roasted root vegetable salad and pomegranate - The Field

Ingredients

• 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