Peel the carrots, onions and parsnips and cut them into small strips. Wash the onion and pepper well, cut them in half and chop them thinly. Clean the shiitake mushrooms and remove the stems. Cut larger samples into sections. Peel the garlic and ginger and cut into small pieces. Peel the chili pepper, remove the skin if necessary and cut into thin slices.
Heat the olive oil in a large pot and fry the carrots, onions, parsnips and shiitake mushrooms first, then add the garlic, ginger and chilli. After 2-3 minutes add onion and pepper. Then pour broth, soy sauce and apple cider vinegar. Let’s boil everything on low heat for a few minutes. the vegetables should still be al dente. Season with salt, pepper and maple syrup to taste.
Scrape off the leftovers from the roast (from the feasts) and warm them slightly at room temperature or in a pan. If goose or duck, remove the skin first if possible. Mix the meat with the vegetables. Deseed the pomegranate and chop the herbs (such as flat-leaf parsley, chervil or lovage). Add both to the salad.
Spread the salad on plates, warm or cold, and garnish with other herbs to taste. The taste of the salad is better without adding meat. If you like, you can add mushrooms instead.