Move in the ripe direction

Start by adding mustard seeds, black peppercorns, fennel seeds, water, sugar and vinegar to a pan and very slowly bring to a boil. While the vinegar mixture is boiling, peel and thinly slice your beetroot and pour the hot liquid over the beetroot and leave to pickle overnight.

Add goat’s cheese, heavy cream, basil pesto, lemon and salt to the blender and blend until everything is combined and smooth.

First spread a spoon or 2 of the whipped goat’s cheese on the bottom, then add rocket, a few slices of the pickled beetroot, the cucumber slices, salmon, top with the Shepard avocado and season with salt and zaatar.