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FAST FOOD
Roast beetroot and caramelised walnut salad with goat’s curd, pomegranate and preserved lemon
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Serves
4
| Salad |
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12
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baby beetroot, boiled, peeled and trimmed
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1 cm
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olive oil
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4
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vine-ripened tomatoes, each cut into 6 wedges
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1 cup
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firmly packed rocket
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1
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pomegranate, seeds of
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2
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wedges of preserved lemon, flesh removed, rind cut into julienne
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1 cup
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loosely packed flat-leaf parsley, coarsely chopped
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150 gm
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goat’s curd
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| Caramelised walnuts |
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50 gm (½ cup)
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walnuts
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1½ tbsp
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icing sugar
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For shallow-frying:
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olive oil
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Pinch
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cayenne
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| Walnut and paprika dressing |
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½ cup
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walnut oil
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2½ tbsp
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extra-virgin olive oil
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½ tsp
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smoked paprika
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3 tsp
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chardonnay vinegar
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2 tsp
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lemon juice
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1
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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.
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2
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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.
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3
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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.
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Drink Suggestion A robust and succulent young pinot noir from Tasmania.
RECIPE George Sinclair
PHOTOGRAPHY William Meppem
STYLING Michaela Le Compte
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