White Gazpacho

Ingredients.

350g flaked almonds
425g sourdough bread, crust off, soak in water
5 cloves garlic, peeled
2 pinches salt – (Murray River Pink)
375ml extra virgin olive oil, blend with canola
150ml verjus
625g grapes (White Thompson Seedless)
375g cucumber, peeled (Telegraph Cucumber)

Method.

1. Blend almonds to a fine texture.

2. Add all ingredients and blend to a smooth paste.

3. Adjust seasoning and acidity with verjus and salt.

Fruity tabbouleh

Fruity Tabbouleh

Ingredients:

• One mango, diced
• One cup blueberries, washed
• One cup red grapes, washed and halved
• One cup green grapes, washed and halved
• One cup strawberries, washed and chopped
• One lemon
• One cup quinoa
• Two cups (plus a bit more if needed) apple juice
• One tablespoon mint leaves, finely chopped
• Sliced almonds (optional, for garnish)

Directions

Boil one cup quinoa in two cups apple juice, until quinoa is fluffy and cooked. Let quinoa cool. Dice fruit as needed. Halve lemon and squeeze over fruit. Finely chop mint leaves. Combine all ingredients, and chill for one hour. Top with sliced almonds and serve cold.