This dish will tantalise your taste buds

For the terrine:
150g Scottish smoked salmon
300ml of Orangina Light as jelly
1 large soft avocado
5-6 gelatine leaves
Pinch of ground cumin
1 big grapefruit (yellow)
4 large asparagus tips (blanched)
60g kitas eggs (optional)
4 quails eggs half boiled in their shell
Some dill
Low fat crème fraiche - about half teaspoon per ramekin
One lemon
Selection of mixed watercress, spinach, rocket (to accompany dish)

For the dressing:
Vanilla pod
Glug of olive oil
Crushed garlic
Cherry vinegar

For the terrine:
1. Put four ramekins in the fridge to cool.
2. Boil the Orangina Light in a pan slowly for 10 mins. Take half of the Orangina and place in a container with the zest of half a lemon. Keep the other half of the Orangina reducing in the pan until it becomes syrupy in consistency (to be used for the dressing).
3. Put the gelatine into cold water to soften, add this to the Orangina Light and lemon zest mix, add a sprinkle of ground cumin and pass it all through a very thin sieve.
4. Once this liquid cools down, place a little bit into the bottom of the four ramekins, cover in cling film and pop into the fridge for at least half an hour to set.
5. In the meantime, peel the avocado and grapefruit and chop into big quarters.
6. Once the mix has set in the ramekins, take them out of the fridge and add the Scottish smoked salmon to each one.
7. Add the grapefruit and avocado pieces to the ramekins, top with the asparagus tips and pour the rest of the liquid over them
8. Cover in cling film and leave to set in the fridge for at least half an hour (optional: Boil the quails egg for 2.5 minutes in its shell, open it up and put the mixture inside the ramekin before it goes back in the fridge).
9. Once the mixture has set, turn over the ramekin and serve it with kitas egg a little bit of crème fraiche and top with some dill

For the dressing:
1. Add some vanilla pod, crushed garlic, two teaspoons of cherry vinegar and three tablespoons rapeseed oil to the Orangina Light, which should now be reduced to a syrupy consistency. Pour the dressing over the watercress, spinach and rocket accompaniment.