We introduce a recipe of Gili Lankanfushi Maldives. As a pioneer of luxurious ecotourism, a vegan kitchen is a “must” for a long time, there is even a raw and vegan eight-course menu. And the word “Menu” does not really reflect the experience, because the “Chef’s Table Gili Organic Garden Dinner Experience” is accompanied by chef Hari Govindaraj and takes place in the organic garden of the resort.
Favourite place on the island of chef Hari Govindaraj: the organic garden © Gili Lankanfushi
The garden is the heart of Gili Lankanfushi: situated in the middle of the island, it supplies the kitchen daily with fresh, and with a lot of love, biologically cultivated herbs, fruit and vegetables. (By the way, all guests are much welcomed to relax in a green environment.) The eight-course menu starts with a tour through the organic garden where the ingredients for dinner are harvested. Afterwards, you may sit back and just enjoy the delightful vegan delicacies!
A Different Beginning
Aloe Vera Coconut Ceviche with lemongrass, coconut and mint
Welcome to The Garden
Flowers and citrus fruits salad with orange, grapefruit, pomelo and rucola pesto
Taste of Greens
Garden Green Gaspachio with garden greens, avocado and cucumber
From the Root
Pan Seared Scallop with cauliflower couscous, pumpkin puree and curry foam
Grain on the Spoon
Barley & Shitake mushroom risotto with grilled asparagus and vegan ricotta cheese
Vegetable in Vegetable
Spinach Ravioli with celeriac, tomato and vegan parmesan cheese
Before the Main
Carrot and Orange Gratina
Testing the Palate
BBQ Strip Loin Steak with hummus, roasted garlic, chimichurri and crispy rosemary
Raw Sweet Ending
Chef Dessert Plate with mousse, cheesecake, fruit tart and ginger ice cream
Get inspired by the chef’s Instagram channel @hari_govindaraj © Hari Govindaraj
Well, we can’t help it, if your mouth is not watering by now… An easy recipe to try at home is the avocado cucumber gazpacho, aka “3G”: Garden Green Gazpacho!
- 1 avocado
- 3 cucumbers
- 75g garden greens
- 25g garden herbs (Basil, mint, fennel leaves)
- Juice of 3 limes
- 10 basil flowers
- 10 ml Extra virgin olive oil
How to prepare the Gazpacho:
Cut the avocado and cucumber, mix together with garden greens and herbs, and marinate with extra virgin olive oil and salt. Keep for 4 hours in the refrigerator. Then blend all together with a little bit of ice, finishing with lime juice. Served chilled with the basil flowers on top and enjoy!
This article was first published on Green Pearl’s blog.
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