3preserved lemon quarters, flesh and pith discarded, rind thinly sliced (see note)
½ cupcoarsely chopped flat-leaf parsley leaves
½ cup(about 1 pomegranate) pomegranate seeds (see note)
100 gm (1 cup)walnuts
40 gm (¼ cup)pure icing sugar, sifted
400 mlvegetable oil, for deep-frying
For seasoning:cayenne pepper
60 ml (¼ cup)walnut oil (see note)
2 tsplemon juice
For caramelised walnuts, cook walnuts in boiling water for 5 minutes, drain well and combine in a bowl with icing sugar. Heat oil in a deep-sided saucepan to 160C, add walnuts and fry for 2 minutes or until golden. Drain well on absorbent paper and season to taste with cayenne pepper, sea salt and freshly ground black pepper. Caramelised walnuts will keep stored in an airtight container for up to 1 month.
For walnut vinaigrette, whisk ingredients in a bowl to combine. Makes about 1/3 cup.
Arrange tomato on plates, drizzle with 1 tsp walnut vinaigrette and season to taste. In a bowl, combine walnuts, feta, preserved lemon rind, parsley and pomegranate seeds, drizzle with 1 tbsp walnut vinaigrette and season to taste with freshly ground black pepper. Divide walnut salad between plates, drizzle with remaining vinaigrette and serve.
Note George Sinclair makes his own preserved lemons. Place 250gm coarse salt, 10 scrubbed and quartered lemons, 1 bay leaf, 1 cinnamon quill and 150ml lemon juice in a sterilised airtight container. Pour over enough warm water to cover lemons, cover with Go-between and seal. Store in a cool, dark place, turning occasionally, for 2-3 months before using. Alternatively, you can buy preserved lemons from select delicatessens. To remove pomegranate seeds, halve pomegranate and use a small metal spoon to scoop out seeds, removing any pith. Walnut oil is available from select delicatessens.