James Ramsden combines beetroot and goat’s curd with toasted hazelnuts, pickled turnips and a watercress purée in this beautiful, vibrant salad. James makes his own goat's curd by hanging goat’s yoghurt in a tea towel for several days, however, shop bought goat’s curd will work just as well.
Beetroot, pickled turnip and goat's curd salad