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Citrus & Seeds Dessert Salad

This intricate and flavoursome Citrus & Seeds Salad recipe is part of the release of our new ‘Gaia Spa Cuisine – Celebrated Recipes’ cookbook (See here – www.gaiaretreat.com.au/product/gaias-spa-cuisine-recipes/ ). Gaia’s award-winning head chef Dan Trewartha has truly raised the bar fulfilling on an exquisite Authentic Australian Spa Cuisine Experience with his innovative style of delicious food combinations now featured in the new Celebrate Recipes cookbook.

The super healthy Citrus & Seeds Dessert Salad recipe is composed with 4 types of citrus and 3 types of seeds. Citrus fruits are high in antioxidants, vitamins, fibre, help strengthen the immune system and fight cancer. Chia and buckwheat are high in protein and fibre. Fennel seeds aid in digestion and are high in minerals and antioxidants.

A comprehensive COOKING VIDEO meticulously detailing the intricacy of this unique dish is also available for a small amount as download on our website HERE – www.gaiaretreat.com.au/product/gaia-spa-cuisine-citrus-seeds-dessert-salad/ The video has been created to clarify some of the more complex steps involved in re-creating this stunning recipe!

Serves 4

Ingredients

• 2 pink grapefruit

• 2 tbsp. white chia seeds

• 1 tbsp. rice malt syrup

• ½ cup macadamia butter

• 6 drops lemon myrtle essential oil

• 1 tbsp. rice malt syrup

• 1 tsp. ground dried lemon myrtle leaf

• 1 cup whole buckwheat kernels

• 4 mandarins

• 1 tbsp. rice malt syrup

• 2 large pink finger limes

• 1 tbsp. verjuice

• 1 lemon juiced and zested

• 2 tbsp. lemon infused olive oil

• ½ tbsp. rice malt syrup

• Pinch xanthan gum

• 1 cup fresh orange juice

• 1 tbsp. fennel seeds

• Micro sorrel leaves

Method

1. Start this recipe earlier in the day to allow for drying times. Using a fine grater or microplane, zest ¼ of a grapefruit over a small bowl. Peel and segment both grapefruits over the bowl reserving any juice. Cut 4 of the larger sized segments into smaller pieces and reserve.

2. Place remaining segments and juice in a blender and puree until smooth. Transfer puree to bowl and whisk in chia seeds and rice malt syrup. Stand for 40 minutes, whisking occasionally, until thickened. Transfer chia mix to a piping bag.

3. Place macadamia butter, lemon myrtle oil, leaves, and rice malt syrup into a blender. Pour in enough water to just cover and blend on high for a minute until smooth. Transfer to a squeeze bottle.

4. Boil buckwheat in salted water for 13 minutes or until tender. Drain and cool.

5. Reserve 1 tbsp. of buckwheat and dry on a tray in a 100c oven for 1 hour.

6. Meanwhile zest the 4 mandarins over a bowl, then peel and segment all mandarins. With 2 of the mandarins, halve the segments across ways, removing any seeds. Place half of these pieces on a tray and dry in a 120c oven for two hours. Reserve remaining pieces.

7. With the remaining 2 mandarins, remove the seeds and place in a blender with the zest. Puree on high for 1 minute until smooth. Transfer to a bowl and mix with buckwheat kernels and rice malt syrup.

8. In a small saucepan reduce orange juice by two thirds. Add fennel seeds and simmer for another few minutes, until thickened. Spread out on a baking paper lined tray and dry in a 120c oven for two hours or until crisp. Cool and break into pieces.

9. Remove caviar from finger limes discarding any seeds. Gently combine with verjuice.

10. Combine lemon juice and zest in a blender with lemon oil, xanthan gum and rice malt syrup. Blend for 30 seconds on high until emulsified.

11. To puff reserved, dried buckwheat, preheat a small sauce pan over high heat for a minute. Add 1 tbsp. of oil and when almost smoking toss in dried buckwheat. Remove from heat stirring quickly and drain with a metal sieve immediately. Cool puffed buckwheat on paper towel.

12. To plate, select a round, flat plate. Find a ring mould or round shaped lid with a diameter of approx. 4-5cm. Place in the centre of the plate, to use as a guide. Dot all the dessert salad components around the mould, in a balanced composition. Finish with puffed buckwheat and micro sorrel leaves. Remove ring mould and serve.

ENJOY the passion to cook, as we enjoy the appetite to create and deliver!

P.S. Purchase and Download Cooking Video HERE – www.gaiaretreat.com.au/product/gaia-spa-cuisine-citrus-seeds-dessert-salad/

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