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Flavours of Nature

Introducing: soft, easy-to-wear styles in colours inspired by nature and upcycled from plant waste. Dyed by nature, designed for your life, the colours from these unique prints were upcycled from the waste of oranges, beets and saw palmetto trees, using less water, carbon and synthetic chemicals compared to conventional synthetic dyes.

In celebration of Earth Day and the upcoming Earth Dye limited-edition collection, celebrity chef, author and restaurant owner, Khanh Ong, created a delicious recipe using flavours from the earth-friendly dyes - beetroot, orange and almonds.

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Beetroot, Orange and Almond Salad
Number of serves: 2

Element 1: Orange Vinaigrette

Ingredients: 
- ¼ cup of extra virgin olive oil
- ¼ cup of orange juice
- 1 heaped tsp of dijon mustard
- 1 finely chopped shallot
- ¼ teaspoon of smoked paprika
- A good pinch of salt

Method: 
I can tell you to whisk everything until it comes together or to make things easier, pop it into a tightly sealed container and shake it for 30 seconds and it should all come together.

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Element 2: Beetroot, Orange and Almonds

Ingredients:
- 3 medium beetroots (250g) washed tops cut off
- Extra virgin olive oil salt
- 1 small fennel
- 1 juicy juicy orange
- 2 figs
- A small handful of roasted almonds roughly chopped
- ¼ cup of activated buckwheat or buckinis

Method:
- Preheat oven to 180C
- Grab 3 pieces of foil big enough to wrap around the beets. Place the beets in the foil, drizzle olive oil and a pinch of salt over each beet and wrap tightly. Pop into the oven for 40-50 minutes or until tender then remove peel, cut into 6ths and set aside.
- While the beets are cooking, cut the fennel into 6ths or 8ths and place onto a baking tray and drizzle with olive oil and sprinkle with salt. In the final 25 minutes of the beets cooking pop the fennel into the oven too. Remove and set aside
- Using a sharp knife remove the skin from the orange and slice the orange across into 1cm rounds.
- Quarter the figs.
- In mixing bowl combine all the ingredients including the almonds and buckwheat
- Split into two bowls, dress with the orange vinaigrette and some fennel fronds from the tops of the fennels.

The limited-edition collection will be available from Tuesday May 11, 2021 in select colours at lululemon stores and lululemon.com.au

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