Method

Pesto:
Combine in a blender and pulse whilst pouring in 100ml cold pressed oil of your choice.
Add more oil if needed, but you want a thick and chunky pesto for this recipe.
Season with salt and lemon juice to taste.
Macadamia feta:
Soak the macadamia nut in water over night
In the morning, pop them in a blender with 80ml water (if the blender feels sluggish, add more water to get it going)
Combine the nutty cheese with the herbs, zest of 1 lemon and salt and pepper and salt tot taste, leave in the fridge for the flavours to infuse
Beetroot (you will need about 5 ravioli (10 slices of beetroot) per person):
Pop the slices into a bowl and pour 2 tablespoons of vinegar and a flavoured oil (we used Fussels chilli oil) over the slices.
Leave to marinade for up to 24 hours in the fridge or at least 30 minutes at room temperature.
Quinoa:
Combine the spinach with the quinoa and 1 tablespoon of plain oil and 1 teaspoon of vinegar.
Leave to macerate for 20 minutes at room temperature
To serve:
Make sure all ingredients are removed from the fridge at least 20 minutes before plating up, allowing them to return to room temperature.
Dry the beetroot slices on a piece of kitchen roll.
Place 5 slices on a plate, top each with a teaspoon of the macadamia cheese, quinoa mixture and top with another slice of beetroot.
Decorate with the pesto and more chopped herbs.
Drizzle the plate lightly with more chilli oil (you can use the leftover oil&vinegar mixture from the beetroot, which will have a lovely pink hue).