Salmon Tarator
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Lychee & Mint Soda
- 500ml/1 pint lychee juice (drained juice from tinned lychees)
- 500ml/1 pint soda water, chilled
- Bunch fresh mint leaves
Step 1 - Mix the lychee juice and soda water and add mint leaves. Serve over ice with extra lychees.
Beetroot, Quinoa & Blue Cheese Salad
Cauliflower Salad & Radish Salad
Adapted from a recipe from Saffire Freycinet Lodge
- 1 head cauliflower, cut into florets
- 3 tablespoons oil
- Salt & pepper to season
- 3 radishes, finely sliced
- 1/2 cup green raisins, soaked in hot water
- 1 cup pearl barley
- 100g/3.5 oz butter
- Juice of 1 lemon
- 2 teaspoons orange blossom water
Step 1 - Preheat oven to 200C/392F. Line a large baking tray with parchment and place the cauliflower florets on top. Drizzle with oil and roast until golden. Season with salt, pepper and sugar.
Step 2 - Cook the pearl barley by simmering 1 cup of pearl barley with 3 cups water for 35 minutes. Drain and reserve the water (add some sugar to this for a delicious drink).
Step 3 - Fry the drained barley with butter and toss with the cauliflower, green raisins, radishes, lemon juice and orange blossom water. Season with salt and pepper.
Lollipop Chicken Wings
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