When we partnered with nutritionist and food as medicine queen Georgia Barnes as Endeavour’s latest ambassador, one of the highlights was getting an exclusive peek behind the scenes into Georgia’s kitchen where she shared with us some of her all-time favourite dishes.
Look no further than this salad the next time you're having salmon or trout. This celery, apple and dill combination is the perfect accompaniment - sweet and zesty, it's gluten free, dairy free and vegan.
Apple, Celery & Dill Salad
3 tbs olive oil
1 tbs apple cider vinegar
2 tbs Spanish onion, finely chopped
1 green apple, finely sliced
1 celery stalked, finely chopped including leaves
3 tbs fresh dill, finely chopped
Additional dill sprigs for garnish
Combine olive oil, vinegar and salt in a bowl and whisk to combine.
Add remaining ingredients and mix well to ensure ingredients are thoroughly coated with vinaigrette and dill.
Arrange on a serving platter and top with sprigs of dill.
About Georgia Barnes
Nutritionist, TV personality, cook and Masterchef 2015 grand finalist - for Georgia Barnes food has always been an integral part of her life. Her food philosophy is pretty simple - choose quality produce, be intuitive and add a lot of love, and your food will always be delicious. Georgia studied her Bachelor of Health Science in Nutrition at Endeavour College of Natural Health.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.
When a major US study found watercress achieved a perfect nutritional score of 100, we asked naturopath and Endeavour graduate Meg Thompson to create a recipe for us with the number one powerhouse vegetable as the star ingredient.