INGREDIENTS

[Scallops]

3-4 scallops

Pinch of salt

Pinch of white pepper

Olive oil to coat

[Puree]

1 head cauliflower

2 cloves garlic

1/2 cup cream

2 Tbsp melted butter

2 qts chicken stock

METHOD

Cook cauliflower florets and garlic cloves in chicken stock till soft.

Puree with melted butter and cream in a blender. Pass thru fine mesh strainer and season with salt.

[Black Barley]

1 onion chopped

1 gypsy pepper

2 tomatoes seeded and chopped

4 cloves garlic

2 cups barley

8 cups chicken stock

4 cups water

Pinch saffron

2 sprigs oregano

2 sprigs thyme

METHOD

In pan saute onions, garlic, tomato, saffron, thyme until soft. Add barley and then add chicken stock and water. Cook until tender.

[Rainbow Chard]

3 large leaves chard, ribs removed

Pinch chili flake

2 tsp garlic

1/4 cup chicken stock 1 Tbsp lemon juice

METHOD

Saute garlic, chili flake. Add chard (ribs removed). Add Meyer lemon juice and chicken stock.

[Chorizo/Medjool Date Relish]

1 piece chorizo

2 Medjool dates chopped

2 tsp coriander

1 Tbsp pine nuts

1 tsp Meyer lemon zest

Olive oil to coat

METHOD

Saute chorizo, add coriander seeds, add chopped dates, add toasted pine nuts, lemon juice.