Sunbeam Banana Bread with Sultanas

1. In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
2. Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
3. Remove skin of orange and slice into segments, crumble goats cheese.
4. Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.

To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.  

Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.  

Melt 1 ½ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside – this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.   

Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 ½ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.  

Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.