Peel the beetroot and the black radish. Wash the pink radishes and the courgette.
Cut the pomegranate into two and gather half of the seeds by turning it over and tapping on its hull with a wooden spoon.
Using a mandolin, finely chop all of the vegetables. Remove the Reblochon’s rind and cut it into small sticks. Arrange the vegetable slices attractively on 4 plates, add the pomegranate seeds and the Reblochon sticks.
Mix the oil, lemon, salt and pepper and pour a little sauce on each plate.
Serve as a starter. You can add a few sprigs of coriander.