Method

• Step 1. Preheat the oven to 180°C.

• Step 2. Trim and scrub the beetroot. Wrap in a piece of foil large enough to enclose them, crimping the edges of the foil to form a sealed parcel. Place on a baking tray and bake for 30-40 minutes, or until the beetroots are tender when pierced with a skewer; the exact cooking time will depend on the size of the beetroots. Unwrap and cool the beetroots then, using your hands, remove the skin. Cut the beetroots in half lengthways.

• Step 3. For the walnuts, bring a saucepan of water to the boil, add the walnuts and cook for 5 minutes, or until softened slightly. Drain well, then transfer to a plate lined with kitchen paper to absorb any remaining liquid; they should be dry.

• Step 4. Combine the walnuts with the icing sugar in a bowl and toss to coat well. Heat the olive oil in a small frying pan over medium heat, add the walnuts mixture then cook, tossing often, for 3 minutes, or until the sugar has caramelised. Season to taste with sea salt and freshly ground black pepper, sprinkle with cayenne, then cool. Chop coarsely.

• Step 5. For the dressing, combine all the ingredients in a screw-top jar and shake well until emulsified. Cut the tomatoes into wedges. Place the beetroots, tomatoes and rocket on a large platter then scatter over the parsley. Drizzle about three quarters of the dressing over the salad then top with the pomegranate seeds.

• Step 6. Rinse the preserved lemon well remove the pulp then chop the skin. Scatter the lemon, walnuts and dollops of the goat's curd over the salad then season to taste with sea salt and freshly ground pepper. Drizzle with the remaining dressing then serve.