for 4 person

Jam

1	grapefruit, diced
1	pomegranate, halved, half of the seeds removed, set aside, juice squeezed out of the remaining half
75 g	preserving sugar (Coop)

Salsify

600 g	salsify
2 tbsp	lemon juice
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

To garnish

2 tbsp	chervil, finely chopped
¼ tsp	sea salt

How it's done

Jam

In a pan, mix the diced grapefruit with the resulting juice, pomegranate juice, preserving sugar and water, bring to the boil, then boil fast for approx. 4 mins., set aside.

Salsify

Thoroughly scrub the salsify under cold running water using steel wool, cut in half, place on a baking tray lined with baking paper. Drizzle with lemon juice and oil, mix and season.

To roast

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, spread the jam over the salsify and bake for a further 10 mins.

To garnish

Sprinkle the reserved pomegranate seeds, chervil and fleur de sel over the salsify.

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