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

You'll need

  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 (½ cup) walnuts 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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A robust and succulent young pinot noir from Tasmania.

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