Method

Cook the broccoli in a pan of boiling water for 3-4 mins or until just tender.

Rinse in cold water and drain well.

Toast the walnuts in a baking tray under a hot grill, shaking regularly until golden.

Drain the beetroot, reserving the pack juices.

Cut the beetroot into 1 cm cubes and place in a large bowl with the broccoli, walnuts and cheese.

In a bowl, place 1 tbsp beetroot juice, a twist of lemon juice, mustard and olive oil, then whisk together with a fork.

Season to taste.

Add the dressing to the bowl and gently fold everything together, taking care not to break down the beetroot chunks.

Divide the mixture between hot potatoes and scatter with a few extra walnuts and a drizzle of olive oil.