CHILLED TOMATO
& WATERMELON
GAZPACHO
SERVES 4
- ½ red onion, finely chopped
- ½ cucumber, peeled and
seeds removed - 3 cups pure tomato juice,
chilled - 200g fresh watermelon,
seeds removed and cubed - 1 mild green chilli, chopped
- 1 tsp paprika
- 1 tbsp balsamic vinegar
- ½ cup macadamia nut oil
- Himalayan salt and black
pepper
FOR THE TOPPING
- 20g macadamia nuts, toasted
- ½ avocado, cubed
- 5g fresh coriander, chopped
- Blitz the onion, cucumber,
tomato juice and watermelon in a
food processor until it is smooth. - Add the chilli, paprika and
balsamic vinegar and, with the
machine running, slowly add the
nut oil. Season to taste. - Chill the soup in the fridge.
- For the topping: Mix all
the ingredients. - To serve: Ladle the soup into
serving bowls and garnish with
the topping.
ROASTED CARROT, KALE
& AVOCADO SALAD
SERVES 4
FOR THE DRESSING
- 1 garlic clove, minced
- 1 tbsp tahini
- juice of 1 lemon
- ½ cup avocado oil
- Himalayan salt and black
pepper
FOR THE SALAD
- 200g baby carrots with
green tops - 1 tbsp cumin seeds
- 2 tbsp coconut oil
- Himalayan salt and black
pepper - 100g kale, chopped
- 4 whole kale leaves
- 2 avocados, peeled and
sliced - 10g pomegranate rubies,
to serve
- For the dressing: Place the
garlic, tahini, and lemon juice in
a bowl and whisk in the avocado
oil. Season it and set it aside. - For the salad: Preheat the
oven to 180 ̊C. Place the carrots
on a baking tray, top them with
the cumin seeds and coconut
oil, and season well. Roast the
carrots for 15 minutes, then set
them aside to cool. - To assemble: Place the
carrots, kale and avocado
on a serving platter, drizzle
the dressing on top and toss
to combine. - To serve: Sprinkle
pomegranate rubies on the
carrots and serve immediately.
FILLET WITH
ROASTED NECTARINES
SERVES 4
- 3 tbsp coconut oil
- 1kg beef fillet
- 12 small nectarines
- fresh rosemary, to garnish
FOR THE RUB
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tbsp salt flakes
- 2 tsp white pepper
- Preheat the oven to 200 ̊C.
Mix the rub ingredients. Heat the
coconut oil in a pan and sear the
fillet until it is brown. Remove it
from the pan and sprinkle the rub
all over it. Place it on a baking tray. - Add the nectarines to the tray,
as well as any remaining coconut
oil from the pan. - Roast for approximately
20–25 minutes for medium rare. - Remove the tray from the
oven, cover the fillet with foil and
let it stand for 10 minutes. - To serve: Slice the fillet,
sprinkle rosemary on top, and
serve it with the nectarines.
- Preheat the oven to 200 ̊C.
FESTIVE ROASTED
SAGE CHICKEN
SERVES 4
- 3 tbsp ghee, softened
- 1 x 2kg free-range chicken
- 6 whole sage leaves
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- Himalayan salt and black
pepper - 2 lemons, sliced
- 6 bay leaves
- 2 tbsp coconut oil
- 300g chipolatas
- 200g streaky bacon
- fresh sage sprigs, to serve
- Preheat the oven to 180 ̊C.
Gently push 2 tbsp ghee under
the chicken skin, followed by the
sage leaves. Rub the remaining
ghee onto the chicken. Sprinkle
allspice and cinnamon on top and
season well. - Place some lemon slices into
the cavity. Tie the legs together. - Place the chicken in a roasting
pan. Add the remaining lemon
slices as well as the bay leaves
and coconut oil.