Thanks to Diana Henry for this recipe in her wonderful 'A Change of Apetite' book. Back in 2014 it gave us a roadmap to clean, healthy, ethical eating without compromising on flavour and inventiveness. The light and creamy curd, with its lovely gentle cheesey flavour, sits very well indeed beside the fruity salad and dressing. The raw beetroot and dressing are wondeful combined with the other ingredients, You can also use the left over whey to make Whey Fermented Vegetable Pickle

For the curd:-

1 litre full fat cow’s milk (you can use goat’s if you fancy, it gives the curd that lovely goaty, slightly mucky flavour)

½ tbspn rennet (veggie rennet works just fine)

2 tbspns lemon juice

a generous pinch of (smoked) salt

For the salad:-

2 small raw beetroot, peeled and sliced as thinly as possible, preferably on a mandolin

100g water cress, any thick stalks removed

100g fresh blueberries

150g curd

20g almond flakes, toasted

For the dressing:-

1 tbsp raspberry vinegar

2 tbspns hazelnut or walnut oil

½ tsp runny honey

• To make the curd, heat the milk to 25C (a little above room temperature) and remove from the heat. Stir in the lemon juice and rennet and leave for an hour

• After an hour, pour the mixture into a fine sieve (ideally with a piece of doubled over muslin), place it over a bowl, and pour the mixture into it. Leave it for a good 45 minutes. Don’t be tempted to squeeze or force it through too much

• Tip the curd into a bowl, add the salt, and mix it in gently. Pour the whey left behind off and refrigerate it to make Whey Fermented Vegetable Pickle

• Meanwhile, put the dressing ingredients into a jar with a tight fitting lid, put the lid on and give it a good shake. Toss the leaves and the berries in a bowl with this, and arrange on shallow bowls or plates. Dot the curd on it, sprinkle with the nuts, and serve