Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the dressing, whisk 4 tbsp oil with the truffle oil, vinegar and some seasoning.
Wash the radishes, and slice thinly using a mandolin. Use a potato peeler to shave the celeriac and pecorino into strips. Toss the lot with the pomegranate seeds and parsley, and dress lightly. Serve in haphazard, tall piles on individual plates, or in a bowl to share from.