Sort ingredients
skingcope
QR Code
Listen
Pdf
Roast the beetroot. Toss the wedges in olive oil, salt and pepper, then roast at 200°C (180°C fan) for around 35–45 minutes, until tender and caramelised around the edges.
Make the caper yoghurt. Blend the capers, yoghurt, goats’ cheese and a drizzle of olive oil until smooth. Taste and add a little honey if you fancy.
Make the dressing. Whisk together the sesame oil, Dijon mustard, rice wine vinegar and honey. Season to taste.
Caramelise the walnuts. Add the walnuts to a dry frying pan over a medium heat and toast for a couple of minutes. Add the honey, nigella seeds and a pinch of salt. Stir for another minute or two until sticky and caramelised, then tip onto baking paper to cool. Keep an eye on them, as the honey can catch quickly.
Assemble. Spread the caper yoghurt over a serving plate. Add the roasted beetroot and clementines, then scatter over the rocket. Drizzle with the dressing and finish with the caramelised walnuts. Serve warm or at room temperature.