Raw turnip, celeriac and parsnip salad

Serves 2-4

• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 0.5 tsp cumin seeds
• 0.5 tsp fennel seeds
• 0.5 tsp sea salt
• 0.5 tsp chilli flakes
• 60g extra-virgin olive oil
• 1 lime
• 1 tsp rose water
• 2 parsnips
• 2 baby turnips
• 250g celeriac
• 0.5 bunch fresh coriander

Step 1
Toast the spice seeds in a dry frying pan.

Step 2
When they start to pop and smoke, take them off the heat and leave to cool, then blend with the salt and chilli.

Step 3
Whisk the oil with the lime juice and rose water, then stir in the spice mix and set aside.

Step 4
Peel the vegetables (and dispose of the peel pronto: it’s easy to mix up the prepared veg with the unwanted peel).

Step 5
Using a vegetable peeler, “shave” all the root veg into long strips and put in a bowl.

Step 6
Add the dressing, toss to coat (I use my hands), then leave to marinate for two to six hours.

Step 7
Just before serving, check the seasoning (it may need a bit more salt), then stir in the coriander.