Preparation : 15min
For 4 persons
Peel the beet and black radish. Wash the pink radishes and the courgette.
Cut the pomegranate in 2 and collect half of the seeds by turning it over and tapping on the shell with a wooden spoon.
With the help of mandoline cutter, finely mince all the veggies. Remove the Reblochon crust and cut into small sticks.
Prettily place the vegetable slices in the 4 plates, add the pomegranate seeds and the Reblochon sticks.
Mix the oil, the lemon, the salt and pepper—pour a little bit of sauce on each plate.
Serve as a starter. You can add a few leaves of coriander.