Taste the Rainbow

Baked salmon with quick-pickled red onion and beetroot crème fraîche
Clockwise, from top left: MAISON BALZAC goblet in Blue, $69 for four. DINOSAUR DESIGNS large ‘Earth’ bowl in Snow Swirl, $280. Champagne coupe, stylist’s own. MAISON BALZAC goblet in Green, $69 for four. COUNTRY ROAD tapas condiment bowls in Snow, $7.95 each. SOPHIE CONRAN dinner plate in Grey, $39.95. Salt bowl, stylist’s own. COUNTRY ROAD tapas platter in Snow, $34.95. MAISON BALZAC goblet in Pink, $69 for four. COUNTRY ROAD ‘Mala’ salad servers in Brass, $39.95, and ‘Brae’ napkin in White, $39.95. DAVID JONES ‘Element’ side plate in Blush (also on other side of champagne coupe), $12.95 each. Spiegelau champagne coupe, $89.95.

The healthiest choice this season and beyond? A technicolour diet.

Photography by BEN DEARNLEY
Recipes by EMMA KNOWLES

Baked Salmon with Quick-pickled Red Onion and Beetroot Crème Fraîche

Prep and cook time: 1 hour 15 minutes

Serves 4

INGREDIENTS

1 tsp finely grated ruby red grapefruit rind
1 tsp roasted fennel seeds, crushed
1 tbsp sea salt flakes
1kg piece salmon filleted, skin off, pin-boned
1 ruby red grapefruit, segmented
3 small radishes, thinly shaved, plus 6 extra small radishes, halved
Dill sprigs and finely chopped chives, to serve.

Beetroot Crème Fraîche

1 beetroot, trimmed
300g crème fraîche
Juice of ½ a lemon, or to taste
1 garlic clove.

Quick-pickled Red Onion

½ cup (125ml) white wine vinegar
½ cup (125ml) dry white wine or rosé 1 tsp caster sugar
1 red onion, thinly sliced into rounds, separated into rings.

METHOD

1. To make the beetroot crème fraîche, preheat oven to 200°C fan-forced. Wrap beetroot tightly in foil and roast for 30-40 minutes until tender. When cool enough to handle, peel and coarsely chop. Transfer to a food processor, add remaining ingredients, season to taste and process until smooth. Refrigerate until required.
2. For quick-pickled red onion, bring vinegar, wine and sugar to the boil in a small saucepan, then season to taste. Remove from heat, add onion and cool to room temperature. Drain before serving.
3. Combine grapefruit rind, fennel seeds and salt in a bowl with freshly ground black pepper to taste. Place salmon on a tray lined with baking paper, drizzle with oil and season to taste with grapefruit salt mixture. Bake for 10–12 minutes at 200°C fan-forced until salmon is golden but still pink in the centre.
4. Place salmon on a platter; scatter with pickled red onion, radishes, grapefruit segments and herbs. Serve with beetroot crème fraîche and leftover grapefruit salt.

Carrot and Grains with Citrus Vinaigrette

Carrot and grains with citrus vinaigrette

Prep and cook time: 35 minutes

Serves 4 as a side dish

INGREDIENTS

150g quinoa
1 bunch baby carrots shaved into ribbons with some of the fronds reserved
1 large carrot, julienned
1 orange, segmented
Coarsely chopped
David Jones Roasted Almonds, to serve.

Carrot Hummus

400g canned
chickpeas, drained
1/3 cup (80ml)
David Jones Extra Virgin Olive Oil
1 large carrot, coarsely grated
Juice of 1 lemon, or to taste
1 garlic clove
1 tsp David Jones
Ground Cumin.

Citrus Vinaigrette

1/3 cup (80ml)
David Jones Extra
Virgin Olive Oil
Juice and shredded rind of ½ orange
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp David Jones Ground Cumin
1 garlic clove, finely grated.

METHOD

1. Cook quinoa in a large saucepan of boiling water for 10–12 minutes until tender. Drain with a sieve, shaking well to get rid of any excess water. Cool quinoa to room temperature.
2. To make the carrot hummus, process ingredients in a food processor until smooth, season to taste and refrigerate until required. Carrot hummus will keep for up to one week.
3. To make the citrus vinaigrette, combine all ingredients in a screw-top jar, season generously, seal and shake well to combine.
4. Combine quinoa, carrot and orange in a bowl, drizzle with citrus vinaigrette, season and toss lightly to combine.
5. To serve, spread carrot hummus on a serving platter. Top with carrot and quinoa salad, scatter with roasted almonds and some of the reserved carrot fronds.

Green Goddess Salad

Green goddess salad

Prep and cook time: 25 minutes

Serves 4 as a side

INGREDIENTS

350g Greek yoghurt
Juice and finely grated rind of one lemon
1 garlic clove, finely chopped
150g sugar snap peas, trimmed
150g baby beans, trimmed
150g David Jones.

Zucchini Noodles

1 baby cos lettuce, cut into wedges
1 bunch of asparagus, trimmed and shaved into ribbons
Mint and basil leaves, to serve
Chopped David Jones Pistachios, to serve.

Herb Dressing

1 cup (firmly packed) mixed herbs such as mint, basil and flat-leaf parsley
100ml David Jones
Extra-Virgin Olive Oil
20g David Jones Pistachios
Juice and finely grated rind of ½ one lemon, or to taste.

METHOD

1. Combine yoghurt, lemon rind, lemon juice and garlic in a bowl and season to taste. Spoon into a sieve lined with paper towel, place over a bowl, cover and refrigerate overnight to drain. Discard subsequent liquid.
2. Bring a saucepan of salted water to the boil. Add sugar snap peas and baby beans, cook for 1–2 minutes until bright green and just tender, then drain. Plunge into a bowl of iced water to refresh, then drain well again. Halve sugar snap peas and baby beans, if desired.
3. For herb dressing, combine ingredients in a blender or food processor, season to taste and process until very smooth.
4. Spread yoghurt mixture on a serving platter. Arrange zucchini noodles, sugar snap peas, baby beans, lettuce and asparagus on top, drizzle with dressing to taste and scatter with pistachios to serve.

Blueberry Gin Crush

Blueberry Gin Crush

Prep and cook time: 10 minutes

Serves 4

INGREDIENTS

½ cup (110g) caster sugar
Finely grated rind of ½ a lime, plus lime wedges for rubbing
120ml gin
Chilled champagne, to serve.

Blueberry-mint syrup

½ cup (110g) caster sugar
Juice of 1 lime
60g (1/2 punnet) blueberries, plus extra to serve
1 mint sprig

METHOD

1. To make the blueberry-mint syrup, stir sugar, lime juice and 1/3 cup water in a small saucepan over medium-high heat until sugar dissolves. Add blueberries, bring to the boil and cook for 1-2 minutes until blueberries are tender and a light syrup forms. Remove from heat, add mint sprig and cool to room temperature. Discard mint, transfer to a jar and refrigerate until required.
2. Combine sugar and lime rind, and spread on a small plate. Run a lime wedge around each serving glass and dip into the lime sugar, shaking off any excess.
3. Pour syrup into four glasses, add gin in equal portions and tip with champagne. Serve immediately.

Check out this Roast Salmon with Pea & Quinoa Salad as well