A fresh and crunchy salad that is seriously moorish.

Using a food processor, thinly grate the following peeled raw vegetables: 1 large golden beet, 1 large candy-striped beet, and 1 large carrot. Place in a bowl and dress with olive or rapeseed oil, lemon juice, pomegranate molasses, Dijon mustard and sea salt. This can be refrigerated for a few hours as required.

Coat a handful of walnut pieces in runny honey and grill in the oven till nicely toasted.

Assemble the salad by first placing a bed of sliced red and yellow chicory slices on each plate. Place a mound of the grated vegetables in the middle. Top with soft goat’s cheese, such as the Italian Caprino. Drizzle a little olive oil over the cheese and chicory. Sprinkle the walnut pieces around and garnish the top of the cheese with nigella seeds.