Beetroot, feta and candied walnut salad

Add the butter and brown sugar to a small non-stick frying pan or saucepan and eat over a low-medium heat until the butter begins to melt. Add a splash of water and stir until it forms a syrup. Add the walnuts and coat them in the syrup. Let them cook for 4-5 minutes, stirring occasionally. Remove the candied walnuts and place on a sheet of non-stick baking paper, separating the walnuts so they don’t stick together. Allow to cool

Add the Mesclun salad leaves and baby spinach to a large mixing bowl, drizzle with the oil and toss to coat. Add the salad leaves to a large serving bowl or platter

Drain baby beetroot and cut each beetroot into quarters. Sprinkle over top of the salad leaves

Dice the feta cheese into small chunks, sprinkle over the salad leaves

Serve the salad topped with the candied walnuts and a drizzle of your favourite salad dressing (optional)