Recipe by: adapted from bon appetit via Kale Eats
Serves: 2
Prep Time: Quick & Easy


2 tablespoons kozlik's dijon by anton mustard

2 tablespoons white wine vinegar

1 tablespoon pure lemon juice

0.5 teaspoon fine grey sea salt

0.5 teaspoon garlic

0.25 cups extra virgin olive oil

1 medium celeriac peeled, cut into matchstick-size strips

1 fennel

1 royal gala apples

0.5 pomegranate

0.5 cups hazelnuts in shell

0.5 cups lactose-free parmesan block, 200g

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Prep: Press garlic clove.  Quarter and thinly slice fennel bulb. Cut unpeeled gala apple into strips. Take seeds from pomegranate. Chop hazelnuts. Grate parmesan.

1. To make the dressing: combine mustard, vinegar, lemon juice, salt, garlic and oil in a jar and shake.

2. In a large bowl toss together celeriac, fennel and apple.  Drizzle dressing on top. 

3. Sprinkle pomegranate seeds, hazelnut and Parmesan cheese on top.  Enjoy!