Serves 4

Jerusalem artichokes are becoming more and more popular and people don't seem to be too hung up on their windy after-effects.

Jerusalem artichokes are a delicious vegetable and have a unique flavour, but most people don't realise that you can actually eat them raw.

2-4 Jerusalem artichokes, peeled
1 small or half-head of celeriac, peeled
1 pomegranate, halved, seeds scooped out and the juice reserved
1-2tbsp pomegranate molasses (optional)

For the dressing

The juice from the pomegranate
4tbsp walnut or hazelnut oil
1tbsp cider or white wine vinegar

On a mandolin, shave the Jerusalem artichokes as thinly as possible and place in a bowl of ice-cold water. Quarter the celeriac and slice thinly like the artichokes and add to the bowl of artichokes. Leave them in the cold water for 30 minutes then drain and dry them in a salad spinner.

Depending on how much comes out of the pomegranate, you will need about 2tbsp of the juice whisked with the walnut oil and vinegar and seasoned. Toss the dressing in with the Jerusalem artichokes, celeriac and pomegranate seeds, season and arrange on serving plates; drizzle with a little pomegranate molasses.