This winter salad looks as good as it tastes. The vibrant green of the spinach makes a great contrast to the orange and beetroot. Grilled goat's cheese tops the lot, adding a creamy smoothness to this medley of flavour, texture and colour.

3 tbsps olive oil

1 tbsp finely chopped walnuts

250g plain cooked beetroot, cut to the size of orange segments

1 tablespoon balsamic vinegar

1 pack baby spinach

salt and pepper

3 oranges, cut into segments

200g goat's cheese, in thin slices, then halved

• Place the walnut oil, 1 tbsp of olive oil, 3/4 of the walnuts, and the balsamic vinegar in a small pan and warm gently, stirring occasionally

• Arrange the spinach, beetroot, orange segments and all but the outer slices of the cheese in 4 large, shallow, ovenproof soup bowls or deep plates. Drizzle with the oil/vinegar/walnuts mixture

• Place the last few slices of cheese on top, sprinkle with the remaining walnuts. Turn the grill up high. Place the plates under the grill and grill them for 2 minutes, or until the cheese is just beginning to melt. Careful of fingers when taking them out!

• Serve immediately