Salad12baby beetroot, boiled, peeled and trimmed1 cmolive oil4vine-ripened tomatoes, each cut into 6 wedges1 cupfirmly packed rocket1pomegranate, seeds of 2wedges of preserved lemon, flesh removed, rind cut into julienne1 cuploosely packed flat-leaf parsley, coarsely chopped150 gmgoat’s curdCaramelised walnuts50 gm (½ cup)walnuts1½ tbspicing sugarFor shallow-frying:olive oilPinchcayenne Walnut and paprika dressing½ cupwalnut oil2½ tbspextra-virgin olive oil½ tspsmoked paprika3 tspchardonnay vinegar2 tsplemon juice
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.
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.
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.