Burnt Honey, Orange & Pumpkin Seed Dressing

Steps

1. 1

   Put the honey in a small saucepan over medium heat. Cook until it is deep amber and caramelised, watching carefully so it does not become black or bitter.

2. 2

   Add the caramelised honey to the fresh orange juice and mix until combined. Do not heat or reduce the orange juice.

3. 3

   Add the apple cider vinegar, Dijon mustard, orange zest, salt and plenty of black pepper. Blend with an immersion blender until combined.

4. 4

   With the immersion blender running, slowly stream in the pumpkin seed oil. Continue blending until glossy and slightly thickened; the dressing should remain easy to pour.

5. 5

   Taste and adjust. Add extra orange juice for brightness, a splash of vinegar if the dressing is too sweet, or a little honey if it is too sharp.

6. 6

   For the suggested salad, roast beetroot at 200°C (400 °F) fan for about 30–40 minutes, until tender. Assemble with kale, soft goat cheese and toasted pumpkin seeds, then finish with plenty of dressing.

   Start 40-minute timer