Serves: 6

Former Master Chef finalist, Emma Spitzer, and other Master Chef finalists will be taking turns to cook their own menus as part of the Jam Shed supper club pop up at London's South Bank Centre.

Emma will be sharing her mezze dishes (include this tasty salad) from August 28 until 1 September.

Find out more here.

Finely slice the fennel and soak in iced cold water for 30 minutes. Finely slice the kohlrabi.
To make the pickle; heat the vinegar, water, sugar and salt together stirring until the sugar has dissolved. Allow to cool.
Top and tail the radish and leave whole. Pour over the pickle liquid and then add to a sterilised jar. The radish will be okay to use after a few hours but longer is better.
To make the dressing: add all ingredients except the oils into a bowl and mix together. Slowly add the oils whisking constantly to combine.
Slice the radish and add to a mixing bowl with the fennel, kohlrabi and pomegranate seeds. Add the chopped dill, season with salt and pepper, then add the dressing (making sure you whisk well before to combine the oils. Garnish with the reserved dill fronds.

Ingredients

Name: Fennel, kohlrabi and radish mezze salad
Yield: 6
Ingredients: 2 fennel bulbs 1 kohlrabi Seeds of ½ pomegranate A few sprigs of dill, finely chopped (reserve some for garnish) Pickled Radish 1 packet of radish 100ml white wine vinegar 100ml water 50g caster sugar 2 tsp salt 2 tbsp sherry or red wine vinegar 1 tsp mustard powder 2 tsp brown sugar 1 clove garlic, grated 4 tbsp grapeseed oil 4 tbsp mild olive oil salt and pepper