Scandinavian starter | Vegetables recipes | Jamie Oliver for Jamie magazine
This salad is a beautifully balanced dish – fresh, crunchy veggies, pickles, creamy Greek yoghurt, hot toasted sourdough, and sweet pops of pomegranate. Give it a go!
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Ingredients
- 2 small bulbs of fennel
- 230g 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
- 125ml Greek yoghurt or sour cream
- 1 pomegranate
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