Peas, baby beetroot & salted, caramelised walnut salad

Method

• 1
  Heat a non-stick frypan on a medium heat.
• 2
  Add brown sugar, salt and lemon juice and cook for 1 minute stirring continually until the mixture is syrupy. Add walnut halves and gently toss through the caramel.
• 3
  Remove walnuts and place on to baking paper in a single layer to cool.
• 4
  Arrange drained baby beetroot, lettuce leaves, feta cheese, cooked peas and walnuts in serving dishes. Combine all the dressing ingredients and serve with the salad.