Name: Roast beetroot and caramelised walnut salad with goat’s curd, pomegranate and preserved lemon
Yield: 4
Ingredients: Salad; 12 baby beetroot, boiled, peeled and trimmed; 1 cm olive oil; 4 vine-ripened tomatoes, each cut into 6 wedges; 1 cup firmly packed rocket; 1 pomegranate, seeds of; 2 wedges of preserved lemon, flesh removed, rind cut into julienne; 1 cup loosely packed flat-leaf parsley, coarsely chopped; 150 gm goat’s curd; Caramelised walnuts; 50 gm walnuts (½ cup); 1½ tbsp icing sugar; For shallow-frying: olive oil; Pinch cayenne; Walnut and paprika dressing; ½ cup walnut oil; 2½ tbsp extra-virgin olive oil; ½ tsp smoked paprika; 3 tsp chardonnay vinegar; 2 tsp lemon juice

Ingredients

Salad

12 baby beetroot, boiled, peeled and trimmed

1 cm olive oil

4 vine-ripened tomatoes, each cut into 6 wedges

1 cup firmly packed rocket

1 pomegranate, seeds of

2 wedges of preserved lemon, flesh removed, rind cut into julienne

1 cup loosely packed flat-leaf parsley, coarsely chopped

150 gm goat’s curd

Caramelised walnuts

50 gm walnuts (½ cup)

1½ tbsp icing sugar

For shallow-frying: olive oil

Pinch cayenne

Walnut and paprika dressing

½ cup walnut oil

2½ tbsp extra-virgin olive oil

½ tsp smoked paprika

3 tsp chardonnay vinegar

2 tsp lemon juice

Method

Main

1.For caramelised walnuts, cook walnuts in a saucepan of boiling water for 5 minutes, drain, then pat dry on absorbent paper. Place walnuts and icing sugar in a bowl and toss to coat well. Heat 1cm oil in a small saucepan over medium-high heat, add walnuts and cook for 2 minutes or until golden, then drain on absorbent paper. Season to taste and sprinkle with cayenne, then cool and chop coarsely.

2.For walnut and paprika dressing, place oils in a small saucepan and heat over low heat until just lukewarm, then add paprika and stand for 5 minutes. Transfer to a bowl, add vinegar and lemon juice, season to taste with sea salt and freshly ground white pepper and whisk to combine. Makes about 200ml.

3.Place beetroot, tomatoes and rocket in a bowl, add ¼ cup walnut and paprika dressing, season to taste and toss to combine. Combine pomegranate seeds, chopped caramelised walnuts, preserved lemon and parsley in another bowl, add 2 tbsp dressing, season to taste and toss to combine. Divide beetroot mixture among bowls, then top with pomegranate mixture, a few small dollops of goat’s curd and drizzle with a little dressing and serve immediately.