I head off to one of the craziest party places on the planet with some healthy substances for a change! I begin my mission with the incredible powers of superfood Organic Acai, picking up on the way Ibiza’s own bionic brew Kombucha. With the help of team Pikes we put together two incredible tapas all washed down with THE healthiest cocktail probably ever made!

Sweet potato with with preserved lemon guacamole & crispy dulse

1 large sweet potato

1 tablespoon za atar (or cumin seeds toasted)

1 teaspoon coconut oil

Handful of Dulse

Chai seeds

For the guacamole

1 very ripe avocado

½ red chilli – chopped finely

¼ onion – chopped finely

Fresh coriander – chopped finely

1 ripe tomato – diced very tiny

1/3 preserved lemon – chopped finely

Sea salt

Squeeze lime juice

Method

1. Firstly you need to cook the sweet potato. Heat the oven to 200oc, bake the sweet potato in its skin for about 35 minutes until it softens up (you don’t want to over cook it as it needs to be firm enough to slice without falling apart). When it is cool, peel away the skin and then cut into 4mm bite sized discs or hearts. Sprinkle with za atar, or cumin seeds.
2. 2. While the potato is cooking make the guacamole. Put the chilli, onion and coriander into a pestle and mortar, along with a pinch of coarse salt, and grind to a paste.
3. Peel the avocado and remove the stone. Cut into cubes, then mash into a chunky paste, leaving some pieces intact. Stir the chilli coriander paste into the avocado, and then gently fold in the tomatoes and the preserved lemon. Add lime juice and salt to taste. Pipe or teaspoon the guacamole on top of the sweet potato slices
4. Put a teaspoon of coconut oil into a frying pan and heat until melted, add the dulse and cook for about 1 minute until crispy and it has changed colour. Arrange the cooked dulse on top of the sweet potato and guacamole then sprinkle with chia seeds. Serve immediately.

Chicken & Chorizo gyozas with harissa alioli & pickled cucumber

Gyoza wrappers

1 free range organic chicken breast

50g chorizo finely diced

1 clove garlic

Fresh chives

Pinch of saffron

Wasabi sesame seeds for garnish.

Cheats Alioli

1 tsp harissa

50ml full fat milk

75ml sunflower oil

100ml light olive oil

1 clove crushed garlic

sea salt

Easy Japanese Pickled Cucumber

1/2 an English cucumber

1 teaspoon sea salt

60ml rice vinegar

2 tablespoons of mirin

1 tablespoon agave syrup (or sugar)

1 tablespoon mustard seeds

Method

1. First of all pickle the cucumbers – Wash the cucumbers and slice in thin coins on a slight angle. Place in a bowl and sprinkle with salt and set aside for five minutes. Rinse off the salt and drain the cucumbers. Combine all the pickling ingredients in a bowl. Place in a lidded container they will be ready to eat, but personally I find that their flavour mellows over time and I like to wait 3-4 days before eating.
2. Next make the aioli, finely puree a clove of garlic with the full fat milk using a stick blender – you need it super smooth. Very slowly drizzle the sunflower oil into the milk, as you would oil into a mayonnaise, until emulsified, then the light olive oil. Stir in about tsp of harissa and a good pinch of flaky sea salt, to taste
3. Now start making the actual gyoza. Heat a pan with a little olive oil and add the diced chorizo and fry for about 5 minutes until browned. Put the chicken breast into food processor with the chives and saffron, salt and pepper, add the cooked chorizo and blend until finely minced.
4. Put a gyoza skin in the palm of one hand, spoon a small teaspoon amount of the mix into the centre of the skin. Dip your finger in some water and moisten the edge of the skin to make it easy to seal.
5. Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding the skin by pleating it together to achieve an effect like folding fan. The goal is to achieve a sealed wrap that has the pleated texture on one side, but is flat on the reverse side.
6. When you have made as many as you need, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden.
7. Add a small cup of boiling water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high. Allow the gyoza to steam until the water has evaporated, then leave them cooking on the bottom a little longer to make sure that they become crispy and delicious.
8. Now carefully wrap a slice of pickled cucumber around the gyozas, secure with a wooden skewer. I like to place a dessert spoon of alioli into mini bowls then place the gyoza on the top and then finally sprinkle with wasabi sesame seeds.