1. Cook beetroot. Cook beetroot in water with pineapple shell, grapefruit orange and lemon. Cover with water and cook gently for about 3 hrs. Allow to cool in liquid and when cool peel under running water as the skin comes off easier. Slice thinly.

2. St Tola Stack:  Place one slice of St Tola in the centre of a heatproof serving plate, then place 2 or 3 slices of beetroot on top. Place half of the baby spinch leaves on top then the second slice of goats cheese. Transfer to a hot grill to melt the top slice of St Tola.

3. Repeat the layering process with a second a layer of beetroot and spinach. Finish with the final slice of St Tola, grill til brown then set aside.

4. Pesto: blend the pine nuts, basil, salt, pepper, olive oil, and grated cheese in a food processor until well combined. Season to taste with salt and freshly ground black pepper.

5. Salad Dressing: whisk the olive oil,  lemon thyme, white wine vinegar, lemon juice, and honey together in a bowl until well combined. Season to taste with salt and freshly ground black pepper.

6. To serve: dot the pesto and balsalmic vinegar around the edge of the plate. Drizzle the St Tola stack with the dressing, then sprinkle over the toasted walnuts.