Juicy citrus, radish and micro greens, come together for a light and zesty side perfect for a balmy summer night.

Ingredients:

Salad:
Citrus - such as ruby grapefruit, oranges and lime

Beetroot

Radish

Fennel bulb

Dressing:

Olive Oil

Champagne Vinegar

Honey

Salt + Pepper to taste

Garnish options:

Any fine herbs (such as fennel)

Micro greens

Rocket

Edible flowers

Sunflower Seeds

Instructions:

Finely slice beetroot, fennel, and citrus and radish. Arrange on plate. We used a mandolin but you can finely slice with a sharp paring knife.

Whisk together the oil, vinegar and honey and drizzle over salad.

Add your choice of garnish

This delicate exotic dessert by Nilla Tompkins is the way into your beloveds’ heart. 

Ingredients:

*360 gm almond meal

*220 gm coconut sugar

*120 gm unsalted butter, cubed

*2 eggs, lightly beaten

*250 gm coconut yoghurt plus extra to serve

*1 tbsp freshly grated nutmeg

*45 gm pistachios, coarsely chopped (¼ cup)

Method:

1. Preheat oven to 180C. Combine almond meal, sugar, butter and 1 tsp salt in a food processor, until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
2. Add egg, yoghurt and nutmeg to remaining crumble mixture and process until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (35-45 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. 
3. Enjoy!