For the candied pecans, heat your sugar over medium heat until melted.
Slowly add more heat and as soon as your sugar changes to a golden brown colour, chuck the pecans in and give it a good stir to cover.
Melted sugar is hot, so be careful!
When you have been able to cover all the pecans in sugar, carefully transfer them to a plate to let them cool.
So, with your salad, you have free reigns here; layer your leaves with cucumber, carrot and beetroot, top with hands full of biltong, a generous adding of blue cheese crumbs and top up with pecans. Garnish if you like.