Recipes: Luke’s and Zoe’s citrusy meals for immune health

This week on Get Nourished, it’s all about citrusy and nutritious meals to help boost immune health. Get the full recipes for Luke Hines’ luscious lemon curd berries and Zoe Bingley-Pullin’s citrus freekeh salad.

Luke Hines’ Luscious Lemon Curd Berries


For the lemon curd

3 large eggs

1/2 cup maple syrup 

1 tbsp lemon zest

1/2 cup lemon juice

Pinch of salt 

1/4 cup grass-fed butter

For serving

Mixed fresh berries including big strawberries, blackberries, raspberries and blueberries

2 tbsp toasted pistachios, finely chopped

Finely grated lemon or lime zest


Step 1. 

In a saucepan over medium heat, whisk together eggs, maple syrup, lemon juice and zest with a pinch of salt until it begins to reduce and thicken.

Step 2.

Remove from the heat and pour in the butter, then gently whisk it in to combine. 

Step 3.

Press mixture through a fine mesh strainer or sieve into a glass bowl. Set aside to cool slightly.

Step 4.

Slice your fresh berries and place into a bowl. Top with lemon curd before garnishing with toasted pistachios and lemon or lime zest to serve.

Zoe Bingley-Pullin’s Citrus Freekeh Salad


For the salad

1 cup cooked freekeh (can also use brown rice or quinoa)

1/4 cup carrots, julienned

1/4 cup chopped capsicum

1/4 cup chopped parsley

1/4 cup chopped coriander

1/2 Spanish onion

For the citrus dressing

1/2 tbsp lemon juice

1 tsp lemon zest

1/2 tbsp lime juice

1 tsp lime zest

1/2 tbsp orange juice

1 tsp orange zest

1 garlic cloves

1/2 tbsp tamari soy sauce

1 tbsp olive oil

1 tsp fresh ginger

1 tsp fresh chilli

1-2 tbsp sheep’s milk yoghurt


Step 1.

Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl.

Step 2.

Add room temperature freekeh and toss to combine.

Step 3.

Whisk together the ingredients for the dressing, pour over salad and combine well. Serve with a dollop of sheep’s milk yoghurt.