Six Senses Laamu features an organic garden where 40 different herbs, vegetables, salad leaves and micro-herbs are grown. Chef Martin and his culinary team have teamed up with the gardeners to create a daily-changing menu, entirely based on fresh and organic ingredients, served by the pool at Sip Sip.
The menu features a different starter, salad, pizza and dessert every day for guests to choose from. “The idea is to offer guests an additional healthy set of light dish options to enjoy by the pool with locally sourced ingredients. Everything is prepared simply with no addition of processed or modified foods,” says Martin, executive chef.
Chef Martin shares one of his favorite, so far, Farm to Pool recipes for Six Senses Laamu Garden Salad.
Three carrot slices
Sliced red radish
Four avocado slices
Extra virgin olive oil
Salt and pepper
Wash and picked lettuce, spinach and micro herbs.
Make the dressing by mixing lemon juice, salt and pepper, slowly pour the olive oil.
Dress the lettuce and avocado, arrange in the bowl, garnish with micro herbs and flaxseed cracker.
For the flaxseed crackers
50 grams golden flaxseed
60 ml water
Pour the water over the flaxseed, mix and stir thoroughly.
Leave to sit for 10 to 15 minutes, stir regularly until the mix becomes thickened.
Spread the mix thinly over one dehydrator tray and score lightly with a spatula.
Dry for 12 to 36 hours.
From all the Farmers and Chefs at Six Senses Laamu: Meerukon’ Kaalacchey (Bon Appétit).
Full details are available from the link below:
Source URL: Maldives.com