Thinly slice the raw beets and arrange in a flower shape on your plate.

Tear of pieces of the smoked salmon and add over the top.

Then half your pomegranate and extract some pomegranate seeds with a pointy knife (use the rest for tomorrow's breakfast) and sprinkle over the plate.

Chop the dill and mix with a small spoon of honey mustard, lemon juice and olive oil, until you get a relatively runny consistency.

Lightly season with pepper and salt (remember the salmon is already salty). Spoon the vinaigrette over the dish, making sure you reach the beetroots on the outside.

Pour two glasses of chilled Mirabeau rosé and serve!