Directions

1Make macadamia cream cheese by combining first 5 ingredients in a blender and processing until smooth, adding small amounts of water gradually (until desired consistency is reached). Do not add too much; you need a firm texture for this layer. Break open probiotic capsule, pour in the contents and mix again.

2Suspend in a nut milk bag or a strainer lined with muslin and leave at room temperature to drain overnight. In the morning it should be close to the consistency of cream cheese. Place in fridge.

3Place all ingredients (with half of the water drained from the tomatoes or about 3 tablespoons fresh water) in a blender and mix until thick and creamy. Add reserved water 1 tablespoon at a time to control the consistency of the sauce – you want a consistency similar to the macadamia cream cheese (or slightly softer). Place in fridge.

4Place all ingredients besides avocado in a mini blender or food processor. Add avocado and process again briefly until just combined. Leave slightly chunky; this layer will have a thinner consistency than the other layers.

5Alternate layers of white, red and green on a small plate – I made a circle approximately 10cm in diameter. (The lower red and green layers in mine are a bit thin – next time I would make them more even). I used two layers of each, and then pressed a round cookie cutter (rinsed in warm water) over the whole mound, removed the excess around the sides, and then carefully removed the cookie cutter. If you don’t have a cookie cutter, just leave as a freeform circle – it still looks good. Garnish with small basil leaves or edible flower petals and a curled slice of red chilli. Voila!