Turmeric walnuts & chicory salad

Ingredients

For the walnuts

• 75 ml runny honey
• ½ tsp ground turmeric
• Pinch of chilli flakes
• Pinch of sea salt
• 100 g walnuts

For the salad

• 2 lemons, halved lengthways, pips removed and sliced into thin segments
• 2 tbsp walnut oil (or other)
• 4 chicory heads, outer-leaves removed and inner core sliced into quarters
• 50 g pea shoots or watercress
• 75 g broad beans, cooked as per packet instructions
• Handful of fresh oregano leaves
• Salt and pepper

Method

Preheat the oven to 180°C. Put the honey, turmeric, chilli flakes and salt into a small bowl and whisk to combine. You should have a thick paste – add a little water to loosen if necessary.

Add the walnuts and stir so they are well coated. Spread the mixture out onto a lined baking tray and roast for 15 to 20 minutes, or until golden but still a little sticky. Remove from the oven and set aside until needed.

Increase the temperature of the oven to 200°C. Bring a small pan of water to the boil, then add the lemon wedges and blanch for a few minutes. Transfer to a large ovenproof dish or roasting tin and spread out in a single layer. Drizzle over the oil and a sprinkling of salt, then roast in the oven for 15 minutes, or until the lemon slices have started to turn golden and charred at the edges.

Add the chicory, and a little more oil if needed, and cook for a further 5 minutes. Remove from the oven and allow to cool. To serve, toss the pea shoots through the lemon and chicory, then scatter over the walnuts, broad beans and oregano. Finish with a little salt and some freshly ground black pepper.

This recipe is a taste of The Goodness of Nuts & Seeds by Natalie Seldon. Published by Kyle Books and available at all good bookstores, $19.99