Chef Lance Seeto of Nadi’s Kanu Restaurant whips up this healthy recipe using fresh, organic green produce like the Fijian asparagus, freshwater fiddle fern and nutrient-packed sea grapes . Topped off with a generous serve of coconut cream, lemon juice and savoury herbs for that extra flavour kick, this salad ticks all the right boxes for the health- conscious foodie.​
Join Chef Lance Seeto of Nadi’s Kanu Restaurant as he adds some of his famous flair to familiar Fijian foods.​
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