Tomato, pomegranate and caramelised walnut salad

Name: Tomato, pomegranate and caramelised walnut salad
Total time: 25 min
Ingredients: 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 walnuts (1 cup); 40 gm pure icing sugar, sifted (¼ cup); 400 ml vegetable oil, for deep-frying; For seasoning: cayenne pepper; Walnut vinaigrette; 60 ml walnut oil (see note) (¼ cup); 1 tbsp verjuice; 2 tsp lemon juice

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Australian Gourmet Traveller fast recipe for tomato, pomegranate and caramelised walnut salad by George Sinclair from Sydney's Yellow Bistro

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Ingredients

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 walnuts (1 cup)
40 gm pure icing sugar, sifted (¼ cup)
400 ml vegetable oil, for deep-frying
For seasoning: cayenne pepper
Walnut vinaigrette
60 ml walnut oil (see note) (¼ cup)
1 tbsp verjuice
2 tsp lemon juice