3 Tbsp Greek Yogurt

1 x 500ml jar store-bought Pickled Beets

1 1/2 Tbsp Tahini

1/2 Tsp dried whole Cumin seeds

2 Tbsp roughly chopped Walnuts

1/3 C roughly chopped fresh Dill

3 Tbsp Extra Virgin Olive Oil

1 Tbsp large crystal Sea Salt

On a service platter spread out the yogurt.  Add drained beets all over the platter.  Drizzle the tahini all over the beets.  Sprinkle cumin, walnuts and dill all over the beets that have been drizzled with tahini.  Spoon the olive oil all over the platter, followed by large crystal sea salt.  

Serve at room temperature.  

1 large bulb fresh Fennel

1 large head fresh Radicchio

1/4 C freshly squeezed Orange Juice

2 Tsp Honey

1/4 Tsp dried Red Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp finely chopped Pistachios

Vegetable oil for brushing

Kosher Salt to taste

Freshly cracked Black Peppercorns to taste

Heat grill to medium-high heat.

Remove fennel fronds (the green leafy part at the top) and save for later.

Cut radicchio and fennel in half lengthwise ensuring that it all stays intact with the stem.  Using a brush, coat flat side of radicchio and fennel with vegetable oil.  Season flat side with salt and pepper.

Place radicchio and fennel flat side down on the heated grill.

While the vegetables are grilling prepare the vinaigrette by putting the orange juice, honey, chilli flakes, and olive oil in a clean bowl whisk together until thoroughly combined.  Season with salt and pepper to taste.  

After roughly 5-6 minutes, take the radicchio of the grill and transfer to a tray, but leave the fennel on.  The radicchio should be slightly charred and wilting on the flat side.   

After roughly 7 minutes total cook time, remove the fennel from the grill and add to tray.

Carefully remove the hardest stem part of both the radicchio and fennel by using the point of a sharp knife to notch out the core, removing as little of it as possible.  Chop the radicchio and fennel into a medium dice.  Toss all the chopped vegetables onto a flat tray and toss with the orange honey vinaigrette.

Transfer the dressed vegetables to a serving platter and garnish with chopped pistachio and lightly chopped fennel fronds.   This is great just warm off the grill or at room temperature.  

• 1 fresh Fennel Bulb with Fennel fronds attached
• 1 Tbsp Lime Juice, plus extra for finishing
• 2 Tsp Extra Virgin Olive Oil, plus extra for finishing
• 4 C cubed Watermelon, rinds removed (about 3/4 inch x 3/4 inch dice)
• Kosher Salt and freshly cracked Black Peppercorns, to taste
• Maldon Sea Salt, to taste, for finishing

Prepare the fennel; trim top stalks off, reserving fronds for garnish. Slice bulb in half from top to bottom and open bulb up to reveal the inner core. Carefully cut out the core in each half, slicing out a triangular wedge – this will ensure that the final sliced fennel will fall apart nicely in ribbons. Using a mandoline with a guard, finely slice each half of the bulb from top to bottom. Set sliced fennel into a large mixing bowl; you will have about 4 cups of fennel ribbons. To the bowl add 1 tbsp lime juice, 2 tsp extra virgin olive oil, salt and pepper to taste and toss gently to evenly coat everything with a thin layer of dressing. Set aside for 5 minutes to let fennel soften and marinate slightly.

To serve, arrange dressed fennel on final serving platter (leave any watery juices in mixing bowl behind). Scatter watermelon cubes evenly over fennel and lightly dress watermelon with squeeze of lime juice, a sprinkling of cracked black pepper and a light pinch of Maldon Salt. Finish the whole salad with a drizzle of extra virgin olive oil and top with reserved fennel fronds. 

Serve with Wok Tossed Hot Wings.

• 1 ó Tbsp Quinoa
• 3 Tbsp Hot Water
• 2 C Green Beans, Trimmed
• ó C Dijon Mustard
• 1 Tbsp Dried Thyme
• 1/3 C Olive Oil
• . C Blueberries
• 1 Tbsp Sliced Almonds

In a stainless steel or non‐reactive bowl, pour hot water over quinoa. Cover with plastic wrap and set

aside until quinoa plumps up and all the water is absorbed, approximately 5 minutes. Remove plastic

wrap and fluff quinoa with a fork to remove any clumps.

Meanwhile, bring a pot of water to a boil and season with salt. Prepare a bowl with ice water large

enough to fully submerge all the green beans.

Place green beans in boiling water until beans turn bright green, approximately 2‐3 minutes. Strain

blanched green beans in a colander and discard hot water. Transfer blanched and drained green beans

to ice water and cool fully, approximately 3 minutes. Strain beans and transfer to a tray to allow

excess water to drain off of beans. Set aside.

In a non‐reactive bowl, whisk together Dijon mustard, dried thyme and olive oil until emulsified. Set

aside.

Toss together the green beans, quinoa, blueberries, sliced almonds and 3 tbsp of the Dijon mustard

mixture. Serve immediately.