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Ingredients

• 200 g carrots cut into sticks
• 1 tablespoon cumin seeds
• 1 tablespoon extra virgin olive oil
• 400 g tin chickpeas, drained
• 2 tablespoon tahini
• Juice of one lemon
• 80 g California walnuts, toasted
• Salt and pepper to taste

To serve

• A handful of green olives, roughly chopped
• 2 slices of preserved lemons, thinly sliced
• Small bunch coriander, roughly chopped or torn
• Additional extra virgin olive oil (optional)

Preparations

1. Preheat the oven to 180°C. Place the carrots onto a small roasting tray and sprinkle over the cumin  and olive oil. Roast in the oven for 20-30 minutes, or until tinged golden.
2. Place the roasted carrots, chickpeas, tahini, lemon juice and 50 g of the California walnuts into a food processor and blend until smooth. Add a splash of water as per desired consistency. Season it with salt and pepper.
3. Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover California walnuts. Drizzle over some extra olive oil.

Ingredients

• 300 g beetroot
• 150 g spring onion
• 50 g barley
• 100 g California walnuts
• 50 g rucola leaves
• 5 ml lemon juice
• 1 ml extra virgin olive oil
• 5 g thyme, rosemary
• Salt, pepper

Preparations

1. Soak the barley overnight. Boil for 15 minutes until cooked but not soft. Strain and add some olive oil to prevent sticking. Keep aside.
2. Wrap each beetroot with the thyme and rosemary and a drop of olive oil individually in aluminium foil and roast in the oven at 175°C for 1 1/2 hours or until soft. Remove from the foil and peel off the skin.
3. Chop the green off the spring onion. Blanch the white bulbs in vinegar and salt for 3 minutes. Keep aside to cool.
4. Wash the rucola leaves and leave them in ice water to crisp up. Dry in a cloth or salad spinner. Mix lemon juice and olive oil in a bowl for the dressing.
5. Add salt and pepper. Cut the beetroot into large chunks. Add barley, toasted California walnuts and spring onions. Toss with the rucola. Drizzle the dressing on top and mix the whole salad.

Ingredients

• 8-10 rocket leaves
• 1⁄2 cup California walnuts
• 100 g parma ham
• 100 g red grapes
• 50 g gorgonzola cheese
• 25 g asparagus
• balsamic dressing

Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
• 1⁄4 cup extra virgin olive oil

Preparations

1. For Balsamic Dressing: Mix all the ingredients except oil together.Thereafter, add oil to the mixture and mix well with a whisk.
2. Toast walnut in the oven at 170°C for 7-8 minutes.
3. To make Parma ham chips: Arrange the slices in one layer, without overlapping, on a baking sheet lined with parchment paper. Bake in a 170°C oven for 8- 10 minutes, then turn off the heat and let the ham stay in the oven for another 10 minutes. Remove and cool, then break into shards.
4.  Clean, wash & dry rocket leaves, blanch asparagus in salted water for 3-4 minutes, remove with tongs and immediately transfer to iced water.
5. In a large bowl mix rocket leaves, grapes, asparagus, walnut & balsamic dressing.
6. Arrange salad in individual bowls, garnish with California walnuts and parma ham chips. Finish the salad with crumbled gorgonzola cheese.

Ingredients

• 2 1/2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons strawberry preserves
• 1/4 teaspoon sea salt
• 1 1/2 cups sliced strawberries
• 1 packet baby spinach
• 1/2 cup coarsely chopped California walnuts, toasted*
• 1/3 cup crumbled feta cheese

Preparations

1. Whisk together lemon juice, olive oil, strawberry preserves and salt in a large bowl.
2. Add sliced strawberries and toss lightly. Place spinach in the bowl and toss again to coat with the dressing. Top with California walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.

Ingredients

Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon dijon mustard
• 1 clove garlic minced
• Sea salt and freshly ground pepper to taste

Salad

• 8 cups torn romaine leaves
• 1/2 cup slivered red onion
• 1/2 cup coarsely chopped and toasted California walnuts
• 1 package baby beets, cooked, peeled and quartered
• 1/2 cup shaved Parmesan cheese

Preparations

Vinaigrette

1. In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.

Salad

1. In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.
2.  Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining California walnuts. Season with additional pepper, if desired.

Ingredients

• 50 g iceberg
• 60 g arugula
• 15 g roasted California walnuts
• 30 g feta cheese
• 8 g olives
• 50 g green apple
• 30 g sundried tomato dressing
• 3 ml lemon

For Sundried Tomato Dressing

• 15 ml olive oil
• 30 g sundried tomato
• 7 g garlic
• 2 g basil
• 5 g honey
• 10 ml red wine vinegar
• 2 g crushed pepper
• 2 g salt
• 1 bay leaf

Preparations

1. For the dressing- In a pan add bay leaf, olive oil, garlic, and heat it on low flame to infuse the flavours into the oil. Take off the heat and keep aside.
2. Then in a food processor, blend the rest of the ingredients except bay leaf till it is coarsely ground. Take out in a bowl and add the flavoured oil into it.
3.  Now in another bowl add the dressing, lemon juice and the salad leaves. Take it out on a plate and then garnish with feta cheese, olive, California walnuts and sliced green apple.
4.  Serve cold.

Ingredients

• 4 cups of soy yogurt
• 4 tablespoons of cocoa powder (fat-free)
• 4 tablespoons of chia seeds
• 60 g of California Walnuts
• 12 strawberries
  (optional: sugar or sweetener)

Garnish

• California Walnuts covered in dark or white chocolate
• Strawberries

Preparations

1. Mix the cocoa powder into the yogurt. If it is too bitter, add a teaspoon of sugar or sweetener to taste.
2. Then, add the chia seeds and mix well. Pour into bowls and refrigerate for at least 4 hours.
3. Chop the California walnuts and set aside. Wash the strawberries, remove the core and cut into small pieces.
4. Garnish the pudding with the chocolate-covered California walnuts and strawberries.

Ingredients

• 400 g of carrots
• 400 ml of milk
• 4 oranges
• 4 slices of pineapple, in juice
• 1/ 2 teaspoon of grated ginger
• 60 g of  California Walnuts

For garnish

• Grated coconut
• Grated ginger
• California Walnuts

Preparations

1. In the blender, mix: carrots (peeled and cut into slices), half of the walnuts, juice of oranges, pineapple slices,  milk and ginger.
2. Serve in bowls and garnish with California walnuts, grated coconut and a little grated ginger.

Ingredients

• Vegetable oil
• 2 cups California walnut pieces, toasted and chopped, divided
• 1/2 cup butter, salted
• 1 1/4 cup light brown sugar
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda
• 198 g good quality dark chocolate, finely chopped
• 85 g ice cream, vanilla recommended
• 590 ml espresso

Preparations

1. Use vegetable oil to grease a baking sheet. Sprinkle 1 cup of walnuts in an even layer in center of baking sheet, set aside.
2. In a medium sized heavy bottomed sauce pan over medium heat, add butter, sugar and corn syrup. Bring to a boil and reduce to simmer for about 5 minutes, using a candy thermometer until the temperature reaches 140°C.
3. Immediately remove from the heat and stir in baking soda (it is normal if the mixture foams). Tip the pot over the baking sheet and carefully spoon toffee over the walnuts to cover evenly. Sprinkle chocolate over the toffee and allow to set for 1 to 2 minutes.
4. Spread chocolate with an offset spatula to achieve an even layer, and then top it with remaining California walnuts. Let bark chill for 20 minutes until the chocolate has set and then portion into 2-inch square pieces.
5. To serve, scoop 85 g of ice cream into a bowl and top with 30 ml shot of espresso and California walnut bark.

Toasting Walnuts:

1. 1. Baking: Preheat oven to 140°C. Arrange California walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook California walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

Ingredients

• 125 g cooked beetroot
• 140 g frozen mixed berries
• 2 tablespoon oats
• 1 thumb sized piece of stem ginger
• 400 ml of homemade California walnut milk (or other nut milk)
• A handful of blueberries
• 2 handfuls of California walnuts
• A couple of sprigs of mint

Preparations

1. Place the beetroot, frozen berries, oats and stem ginger into a blender.
2. Pour over the milk and whizz until smooth
3. Pour the smoothie into 2 bowls and arrange the blueberries, California walnuts and mint leaves on top in an attractive pattern to serve.