Roast beetroot and caramelised walnut salad with goat’s curd, pomegranate and preserved lemon

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.