Steam the beetroots in steamer for approximately 45 mins or until tender with skin on. Leave to cool to room temperature, remove skin. Cut into desired shapes, lightly season with salt and pepper/extra virgin olive oil.

 

Cook the quinoa in water until cooked. In a dry frying pan lightly toast the quinoa to make it slightly toasted and crispy in texture. Segment oranges.

 

In a oven at 180*C lightly toast whole macadamia until golden brown then cut in half when cooled down.

 

Separately in a mixing bowl add the cream, cream cheese, and yoghurt. Using a whisk lightly whisk the ingredients until light and incorporated. Fold in lemon zest, some lemon juice from the lemons (to taste), chives and salt and pepper to taste. Place in piping bag. Lightly coat mizuna leaves with extra virgin olive oil.

 

Assemble:

• Pipe 5 dots of the yoghurt/cream cheese mixture onto a plate.

• Place 5 orange segment, 5 beetroots, 5 half pieces macadamia. Sprinkle the toasted quinoa around centre of plate and add the mizuna leaves.