Deep Fried Root Veg and Spiced Seeds with Coconut & Pomegranate

Preparation

Deep Fried Root Veg

Mix salt and curry powder and set aside

Slice carrot and parsnips as thin as possible

Fry in oil at 170°C until golden

Drain on kitchen paper

Sprinkle with the curry salt

Spiced Seeds

Place seeds on a tray with butter and spices

Bake in oven at 170°C for 8 minutes. Shake tray half way through to ensure seeds are evenly coated

After 8 mins add honey and maple syrup and bake for a further 8 mins

Remove from oven and using a slotted spoon transfer onto a clean tray to cool

Coconut

Smash shell and remove flesh

Slice as thin as possible

Pomegranate

Break open and remove the seeds from the pomegranate by simply tapping the top of each half and letting the seeds fall out from below

To Serve

Layer your Deep Fried Root Veg and Coconut shards on top of the soup before topping with the Spiced Seeds and Pomegranate Seeds for a splash of colour