Pear and Root Vegetable Carpaccio

Peel the outer skin from the beetroot and carrot and discard. Finely slice the fennel and arrange on a large serving platter. Peel the carrot into thin, wide ribbons and arrange across the fennel. Peel the beetroot into wafer-thin discs and arrange in amongst the fennel and carrots. Finely slice the pear and arrange in amongst the vegetables. Scatter over the rocket leaves.

Season the vegetables with salt and pepper to taste and drizzle with a tablespoon of olive oil. Set aside.

Add the walnuts to a small dry pan over a low/medium heat and toast gently until fragrant.

Whisk together the balsamic vinegar, remaining olive oil and walnut oil and drizzle over the carpaccio. Leave to stand for 10 minutes.

Crumble over the toasted walnuts to serve.