Preheat the oven to 180*. Mix the pecans with 2
tbsp olive oil, 1 tbsp maple syrup, cayenne pepper and thyme, with seasoning.
Place on an oven tray and roast for 10 mins. Take out and allow to cool. Then
Over a medium heat add the cider vin, star
anise, cinnamon, caster sugar and the lime zest. When it hits boiling point
take off the heat and pour into a mixing bowl with the sliced onion, lime
juice, maple syrup, salt and pepper and the olive oil and let sit for a few
· Nice to make
different shapes and sizes with the root veg, so slicing however you like. Some
in thin semi circles, some into matchsticks, some into paper thin julienne.
· In a salad bowl mix the slice veg with the onion
pickle, the crushed pecans, toasted sesame and nigella seeds and the herbs.
Serve with the pomegranate seeds