Ingredients

For the salad

500g	Potatoes, skin on, cut into 2cm cubes
1	Parsnip, peeled into strips with a peeler
1	Carrot, grated
1.5 tbsp	Rapeseed Oil
1 tbsp + 1 tsp	Baharat spice blend
2 tbsp	Pistachios, roughly chopped
	Handful mixed leaves
2 tbsp	Pomegranate Seeds

For the Pink Pickled Onions

2	Red Onions, finely sliced
100ml	Red Wine Vinegar
100ml	Water
1 tsp	Sugar
½ tsp	Salt
1 tsp	Coriander Seeds
1 tsp	Black Peppercorns

For the Dressing

2 tbsp	Pomegranate Molasses
6 tbsp	Extra Virgin Olive Oil
1 tsp	Salt
1 tsp	Dijon Mustard