INGREDIENTS
Thyme wafers
1 cup plain flour
¼ tsp salt
1 tbsp fresh thyme leaves, finely chopped
115g cold unsalted butter, cubed
2-3 tbsp ice water
Sea salt flakes for sprinkling
Beetroot
4 medium golden beetroots, scrubbed and trimmed
1 tbsp olive oil
Salt and freshly ground black pepper to taste
Hazelnut dressing
⅓ cup whole hazelnuts (or pecans), toasted, roughly chopped
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp orange juice
1 tsp Dijon mustard
½ tsp honey
Sea salt and cracked black pepper to taste
Salad
150g fresh goat’s curd
75g mixed salad leaves
Garnish
Flat leaf parsley leaves
Fresh thyme sprigs
METHOD
1. For the thyme wafers: Pre-heat oven to 180°C. Line a baking tray with baking paper.
2. In a food processor, combine flour, salt and thyme. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Place the dough between baking paper sheets and roll the dough out as thinly as possible (1-2mm). Cut into desired wafer shapes and transfer the wafers to the prepared tray. Sprinkle with salt. Bake for 8-10 minutes or until golden and crisp. Cool on the tray for a few minutes before transferring to a wire rack. Store in an airtight container if not using immediately.
4. For the beetroot: Increase oven to 200°C. Place each beetroot on a piece of aluminium foil, drizzle with oil, season with salt and pepper. Wrap tightly in the foil and roast for 40-60 minutes, or until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges.
5. For the salad: In a large bowl, toss the mixed salad leaves with half of the dressing. Arrange the leaves on serving plates. Top with beetroot, spoonful of goat curd, and a sprinkle of chopped hazelnuts. Drizzle with the remaining dressing. Garnish with flat leaf parsley and thyme leaves. Serve with thyme wafers on the side or tucked into the salad for crunch.