1. Lightly toast the cumin seeds in a non-stick pan and quickly mix in the Clementine juice. Then, combine the remaining ingredients for the dressing and season to taste. Leave to cool.
2. Assemble the salad by placing a large handful of rocket on each of 4 serving plates. Scatter the pomegranate seeds, pumpkin seeds, pistachios and lemon thyme over each salad.
3. Drizzle the dressing over each salad and finish with freshly shaved Parmigiano Reggiano cheese.
Cook’s tip: The dressing for this salad can be prepared well in advance and benefits from a little time in the fridge, just make sure that you spend time perfecting the seasoning.
Recipe courtesy of Parmigano Reggiano.