Tomato, Pomegranate and Caramelised Walnut Salad

gourmettraveller.com.au

8 vine-ripened tomatoes, thickly sliced 120 gm soft goat’s milk feta, coarsely crumbled 3 preserved lemon quarters, flesh and pith discarded, rind thinly sliced (see note) ½ cup coarsely chopped flat-leaf parsley leaves ½ cup (about 1 pomegranate) pomegranate seeds (see note) Caramelised walnuts 100 gm (1 cup) walnuts 40 gm (¼ cup) pure icing sugar, sifted 400 ml vegetable oil, for deep-frying For seasoning: cayenne pepper Walnut vinaigrette 60 ml (¼ cup) walnut oil (see note) 1 tbsp verjuice 2 tsp lemon juice 8 vine-ripened tomatoes, thickly sliced 120 gm soft goat’s milk feta, coarsely crumbled 3 preserved lemon quarters, flesh and pith discarded, rind thinly sliced (see note) ½ cup coarsely chopped flat-leaf parsley leaves ½ cup (about 1 pomegranate) pomegranate seeds (see note) Caramelised walnuts 100 gm (1 cup) walnuts 40 gm (¼ cup) pure icing sugar, sifted 400 ml vegetable oil, for deep-frying For seasoning: cayenne pepper Walnut vinaigrette 60 ml (¼ cup) walnut oil (see note) 1 tbsp verjuice 2 tsp lemon juice

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