Beetroot Carpaccio with Goat's Cheese and Rocket

Goat's Cheese

• 1 lemon thin peelings of skin only
• 12 fresh chives
• 10 g fresh basil leaves
• 150 g soft goat's cheese
• 80 g crème fraîche
• ¼ tsp fine sea salt
• 2 pinches ground black pepper

Walnuts, Beetroot and Rocket

• 50 g walnut halves
• 5 - 6 cooked beetroot large (approx. 500 g), peeled (see tip)
• 180 g rocket leaves
• 1 Tbsp walnut oil plus extra for drizzling
• 2 pinches fine sea salt