Raw Apple and Caramelised Walnuts with Advieh

To make the advieh spice mix, put everything in a blender and blitz to a fine mix. Put in an airtight container – you will have a lot more than you need for this recipe, but it’s a handy mix to have on hand.

To make the caramelised walnuts put the sugar in a very clean large, wide saucepan and put it on the highest heat possible. Do not stir or shake the pan. If it starts to burn in any area much faster than the others, drip a few drops of water on those areas. Once the caramel is dark and just starts to give off some smoke, throw in 150 g (5½ oz) of the walnuts, a large pinch of the advieh spice mix, the pomegranate molasses and the cumin and quickly stir to combine and pour into a cold heatproof bowl or baking tray and set aside to cool as quickly as possible. Don't play with caramel – it’s hot!

In a saucepan over a medium–low heat, slowly sauté the remaining walnuts with the onion, bread and 60 ml (2 fl oz/¼ cup) of the olive oil. It will take about 20 minutes – try not to colour anything. Remove from the heat and let it cool down in the pot. Once it’s cool enough to handle, roughly mince the mixture and season with 20 ml (¾ fl oz) of the lemon juice and salt.

Next slice the apple cheeks on a mandoline and in a large bowl dress with the walnut mince and a touch of lemon juice to soften the apples. Add the cucumber and the witlof. Whisk together the remaining lemon juice and olive oil, pour it over the salad and mix to coat. Garnish with the caramelised walnuts once plated and enjoy.