Praline:
70g salted pistachio nuts, shelled
½ cup (115g) Chelsea Caster Sugar
2 bunches baby beetroots

Salad:
150g watercress
100g baby spinach
½ bunch mint leaves
70g marinated Persian feta

Dressing:
1 Tbsp pomegranate molasses
2 tsps white wine vinegar
2 tsps Chelsea Golden Syrup
¼ cup oil, from Persian feta or olive oil
Salt and pepper, to taste

Praline: spread pistachios on a baking paper lined tray. Heat caster sugar in a frying pan over a medium heat for 2-3 mins until sugar dissolves and turns to golden toffee. Shake pan occasionally (don't stir or it will crystallise). Pour toffee over nuts and allow to set. Break into pieces.

Salad: Trim beetroot leaves leaving some stalk. Steam over boiling water for 30–35 mins or until tender. Drain, cool and peel with plastic gloves to avoid getting stained fingers. Cut into thin wedges.

Dressing: whisk dressing ingredients or shake in a screw top jar.

Lay watercress, baby spinach and mint on a platter and top with beetroot. Scatter over Persian feta. Drizzle with dressing and scatter with praline.