Autumn vegetable salad with walnuts & pomegranate seeds

For the dressing, put the white balsamic, harissa and some seasoning into a cup, then whisk in the oil. Add the honey and 1 tbsp pomegranate molasses. Taste. You might want to add a little more molasses. It can be quite an assertive dressing.

Cut the fennel into quarters. Remove the tough outer leaves and slice off the base of each quarter. Using a mandoline or sharp knife, cut the fennel into wafer thin slices, then put into a bowl, add the lemon juice and toss.

Mix the vegetables together on a big plate or in a broad shallow serving bowl. Add the nuts and seeds. Keep the pomegranate seeds until last, as their juice bleeds over the other ingredients. Toss with the dressing and serve.