If you're using pre-cooked beetroot (which I highly suggest), before anything else dash some olive oil, salt and pepper on them and pop them into a 200°C oven for about 20 minutes. After the beets are roasted, let them cool down completely.

When the beets are cooled, put on your vinyl gloves and dice them ever so finely — a freshly sharpened knife is a great tool for this. The smaller the cubes, the better. Put all the cubes into a food container.

Add a tablespoon of balsamic vinegar, 2 tablespoons of olive oil and a dash of salt and pepper to the diced beets. Mix and set aside.

Roughly chop the walnuts and roast them in a medium-hot pan until slightly golden. This next part goes super fast, so lay a sheet of parchment paper nearby first.

Add the maple syrup to the pan and stir until it starts to boil, then sprinkle with a little cayenne pepper. When it's boiling, make sure all the walnuts are covered in maple syrup and tip them onto the parchment paper. They will cool into glossy caramelised nuts.

Lay the rocket leaves on a plate in a nice round.

Using a ring, spoon the beetroot onto the rocket.

While the ring is still in place, add a layer of crumbled feta and the caramelised walnuts.

Carefully remove the ring, decorate with a little oregano — and you're ready to serve!