Preheat the oven grill.

Place the walnuts on a baking tray and drizzle with the honey. Roast until caramelised and golden brown.

Combine the caster sugar and clove. Dust the roasted walnuts with the sugar mixture and allow to cool. Arrange the salad leaves, avocado and apple on a serving plate, and top with the walnuts.

Spoon the dressing into the cored apple and serve on the side.

TASTE’s take:

Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.