Caramelised Walnuts
with Roasted Beetroot and Fetta Salad
Cooking Steps
Preheat the over to 180C/160C fan forceed. Place a large pot of lightly salted water on to the boil. Peel and cut the beetroot into 1cm thick wedges. Place the beetroot onto an oven tray lined with baking paper. Sprinkle with the salt and toss to coat. Transfer to the oven and bake for 25-30 minutes or until tender. Pick the oregano leaves. Juice the lemon.
Add the Orrichiette to the boiling water and cook for 12 minutes, or until 'al-dente'. Drain and set aside in a large bowl. Drizzle with olive oil to prevent the orrichiette from sticking together. asi
Heat a large frying pan over a medium-high heat, add in the walnuts and toast for 2-3 minutes or until golden. Add in the sugar and cook, stirring occasionally until the sauce turns into a golden caramel. This should take 2-3 minutes. Remove from the pan and set aside on a sheet of baking paper to cool for at least 10 minutes. Once cooled, chop into small pieces. TIP: Caramel is extremely hot, so it is important to let it cool before you taste it or touch it.
Meanwhile, heat the butter in a large frying pan over a medium heat. Add the oregano leaves and cook for 3-4 minutes, or until you can smell the oregano. Remove the pan from the heat and pour the oregano butter over the orrichiette.
Add the beetroot, baby spinach leaves, pepitas, sunflower seeds, fetta and 1tbs of lemon juice to the bowl containing the orrichiette. Drizzle in olive oil and season with salt and pepper. Toss to coat.
Divide the Orrechiette Salad with Roasted Beetroot between bowls. Top with the caramelised walnuts. Enjoy!
