In a non stick pan on high heat, add 1 teaspoon cooking oil and lightly brown 1/2 cup sliced leeks with salt and pepper (don't over season the vegetables as the dressing will also have salt). Set aside.
In the same pan, add 2 tablespoons cooking oil and toss 400 grams canned or boiled beetroot cubes with 1 teaspoon chopped garlic, ½ teaspoon ground nutmeg and a little salt and pepper. Cook for a couple of minutes until the beetroot is slightly browned. Remove from pan.
In a clean non-stick pan add 1 tablespoon butter, 2 tablespoons brown sugar / Demerara sugar and ½ cup walnuts. Sauté on medium flame, stirring continuously until the sugar caramelised. This will take 3-5 minutes.
Spread the candied walnuts on a baking parchment to cool and harden.
Mix together all of the dressing ingredients until emulsified.
On a large plate or in a bowl add the beetroots, add the leeks, roughly cut cubes of 1 avocado and the candied walnuts. Drizzle the dressing liberally and crumble over 3 tablespoons feta. Serve and enjoy.
