Beetroot, Blood Plum Salad with Caramelised Walnuts

Beetroot, Blood Plum Salad with Caramelised Walnuts is a simple Summer recipe. It's a lovely addition to the Christmas table with the vibrant red and green colours.

Ingredients

• 500g cooked small/medium beetroot, cut into wedges
• 2 large blood plums, each cut into 8-10 wedges
• 200g crumbled barrel aged fetta
• 2 cups rocket
• 1 cup soy caramelized walnut halves or pieces, see website for recipe
• ¼ – ½ cup fresh mint, basil, or dill, whole or chopped
• Pepper & Salt
• 2-3 tbsps Phillippa’s Honey Mustard Vinaigrette

Method

Arrange the rocket around the edges of a platter so that the stalk end is towards the centre. Arrange the beetroot wedges, plums, fetta, walnuts and finally the herbs. Drizzle over the dressing and serve