Place a sheet of baking paper on a tray and set aside.
Melt the butter and honey in a non-stick pan over medium heat.
Add in the walnuts and cook, stirring often for approximately 5 minutes until the walnuts are coated and toasted
pour walnuts onto the baking paper, separating the walnuts quickly to avoid them sticking together. leave them for approximately 5 minutes for the caramel to harden
Using a vegetable peeler, shave the cucumber into a bowl lengthways into long ribbons, try not to get too many seeds.
Add the fejoas, herbs, spring onions and baby beetroot leaves in with the cucumber. Gently toss to combine.
Whisk the lemon juice, zest and olive oil in a small bowl. Season with salt.
Pour 3/4 of the dressing over the salad and gently toss to combine. Add the caramelised walnuts and serve