Kale, Chicken & Nashi Pear Salad


I love when you open up the fridge to discover that you have some great leftovers from the day before. I often stand there until the fridge starts beeping, telling me to hurry up and decide what to do.

Yesterday’s grilled chicken ended up becoming a delicious salad today.

Kale, Chicken & Nashi Pear Salad šŸ“šŸƒšŸ”

4 cups kalel, stems removed, torn into small pieces
1 avocado
1/2 nashi pear peeled and finely sliced
1/2 grilled free range chicken
Handful of blueberries
Handful of walnuts
2 tablespoons olive oil
1/2 tablespoon balsamic
Himalayan salt & freshly ground black pepper

How to
In a large bowl combine oil, balsamic and seasoning. Add your kale and massage it with the dressing. Using your hands to work the dressing into the leaves softens them andĀ  making them easier to digest.
Add your cut up/torn up roasted chicken, nashi pear slices, walnuts and blueberries.
Voila, it’s all ready to be served!



Strawberry, Rocket & Halloumi Salad With Glazed Walnuts


This salad is one of my absolute favourites. It’s easy to make and brings together beautiful flavours and colours. I also found it to be a hit at dinner parties.


6-8 strawberries, washed, hulled and sliced lengthwise
2Ā cups rocket leaves
1/2 package halloumi cheese, cut into thin slices
1 tablespoonĀ glazed balsamic
2 tablespoonsĀ olive oil
2 tablespoonsĀ organic honey
1/2 cup walnuts
Pinch himalyan salt

How to
In a bowl, whisk together olive oil and balsamic. Add the strawberries and toss to combine. Let sit for 5-10 minutes.

Heat oil in a pan on medium heat. Add the halloumi, cook until lightly brown on each side.

In another pan heat the honey until it melts on medium to low heat. Add the walnuts and a pinch of salt. Cook, stirring frequently, until honey is caramelized and nuts are toasted, about 3 minutes. Cool on baking paper.

Add the rocket, strawberries and walnuts to a serving bowl. Top with fried halloumi

Kale & Watermelon Salad with Chimichurri Beef


Some days you just hit the jackpot with your cooking and absolutely love what you’ve created. Last night was one of those nights for me, I thoroughly enjoyed everything about this dish. I hope you will too!

Kale with Watermelon Salad with Chimichurri Beef



  • 2 cups Baby Kale
  • 1 cup Watermelon
  • 1/2 Avocado
  • 1 Spring onion
  • 1/2 cup salt reduced Feta
  • 1/3 cup toaster Pinenuts
  • Small handful fresh Mint
  • 1 teaspoon macadamia or olive oil
  • 1 teaspoon lime juice
  • Herbamare salt or Himalayan salt for seasoning



  • 5 tablespoons of olive oil
  • 4 tablespoons of apple cider vinegar
  • 1/2 lemon -juice from
  • 1/2 jalapeno or 1 red chilli
  • 1 large clove garlic
  • 1/2 teaspoon cumin
  • Large handful fresh parsley
  • Small handful fresh coriander
  • Herbamare salt or Himalayan salt for seasoning


  • Grass-fed beef of your choice – I used rump

How to


In a large bowl combine oil, lime juice and seasoning. Add your kale and massage it with the dressing. Using your hands to work the dressing into the leaves softens them andĀ  making them easier to digest.Ā  Add the chopped up spring onion, watermelon and avocado. Top with the feta and sprinkle with roasted pinenuts and fresh mint.


Blitz the herbs and chilli in a food processor or chop very finely by hand. Add the oil, lemon juice, vinegar and seasoning. Pulse to combine everything to a saucy consistency.

From Herb Garden To Greek Inspired Dinner


Last night we went over to our neighbours house for dinner. As they have a little baby I wanted to make it easy for them so I offered to cook us all dinner.

One of the things I love about their house is the beautiful and big herb garden they have. As I was standing there admiring it I had the urge to use some of them for our meal. The end result was this Greek inspired light and lovely dinner.

BBQ fish skewers marinated in salsa verde served with greek salad, tzatziki, grilled zucchini and eggplant





Fish skewers marinated in salsa verde
1kg of white fish – I used cod
1 handful fresh basil – leaf picked
1 handful fresh parsley – leaf picked
1 tablespoon fresh oregano – leaf picked
1 lemon – juice
1 clove garlic
4 tablespoon olive oil
Himalayan salt

1 1/2 cup Low fat greek yoghurt
Ā½ a large cucumber (unpeeled)
1-2 large garlic cloves
Ā½ teaspoon himalyan salt
Ā½ teaspoon oregano
Drizzle of olive oil

Greek Salad
2 big tomatoes
Ā½ a large cucumber (peeled)
1 capsicum (green or red)
Ā½ a red onion
Ā½ cup kalamata olives
100g salt reduced feta
1 teaspoon chopped fresh oregano leaves
2 tablespoons olive oil
1 tablespoon lemon juice
Salt for seasoning

Roasted Eggplant and Zucchini
1 eggplant
1 large zucchini
Brush with the salsa verde

How to
Salsa verde marinade
Place parsley, basil, garlic in a food processor. Process until finely chopped. Add lemin juice, olive oil and salt.

Cut the fish in to cubes and place in a bowl. Pour 3/4 of the salsa verde over them. Toss to coat and place in the fridge to marinate for at least 1 hour.

Thread the fish pieces onto skewers. Place under a hot grill or onto the BBQ and leave for about 6 minutes or until cooked through.

Grate the cucumber and put on papertowl.

If you want a really creamy tzatziki – put your yoghurt through a fine mesh sieve while and let it drain for approx 1 hour.

Combine the yogurt, minced garlic, oil and salt in a large bowl. Use your hands to squeeze the liquid out of the cucumber and add to the yoghurt mix.
Drizzle some oil over it just before serving.

Greek salad
While the yoghurt is draining and the fish is marinating prepare your salad by simply cutting the vegetables and feta up. Add the olives and serve on a platter and drizzle your oil, lemon juice and salt dressing over it.

Grilled vegetables
Slice the zucchini and eggplant into long strips. Brush with the salsa verde and place on BBQ. Dash, salt and pepper. Flip after about 3 minutes. Cook for an additional 3-4 minutes.


Fennel & Orange salad With Honey Glazed Pecans Nuts


My family and I were very fortunate to spend almost 7 weeks with my mum in Sweden over summer. During this time mum went through her 4th round of chemo treatments and found it tough to eat big meals so I ended up making alot of different light but super yummy salads.

This one is a Fennel & Orange salad with honey roasted pecans nuts

Mixed baby spinach and rocket leafs  Organic Honey
Pecan nuts
Olive oil
Himalayan salt

How to
Remove the tough core from the fennel and cut the rest of it finely.

Remove the peel from the orange. Try to remove all the white pith as it has a bitter flavour. Cut down either side of the white membrane, then push gently so the segments come out.

In a pan, over medium-low heat, add pecan nut and pan roast for about 2 minutes. Turn them several times while roasting. Drizzle the nuts with honey and add a pinch of salt, toss to coat. Keep turning them for approximately 3 minutes. Remove from heat and let them cool down.

Serve the salad on a big platter and drizzle with a dressing of olive oil, juice from the oranges,himalyan salt and pepper.

Coconut Poached Chicken Salad With Chilli & Mango


Coconut poached chicken salad with mango and chilli

Hi everyone,

I would like to start by saying thank you for visiting the blog, leaving lovely comments and sending me encouraging messages. I only started the blog a couple of days ago and feeling a bit overwhelmed but it has certainly put a big smile on my face. So thank you!

It’s been another beautiful summer day here in Melbourne/Australia so I thought this light but flavoursome salad was appropriate. I hope you like it.

2 big free range chicken breast fillets
400ml light coconut cream
400ml chicken stock
2 clovegarlic
2cm piece fresh ginger
1/2 lime – juice from

1 finely sliced carrot
1/2 finely sliced zucchini
1/4 finely sliced spring onion
1/2 sliced mango
1/2 cup finely sliced snowpea
Handful Thai basil
Handful Mint
1/2 red chilli
1/4 cup toasted and chopped cashewnuts

1/2 lime – juice
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 red chili finely cut
1 teaspoon coconut syrup
1 teaspoon fish sauce

How to
Put the coconut cream, stock, ginger, garlic and lime juice in medium saucepan; bring to the boil. Reduce the heat and place the chicken in, let it simmer uncovered for about 10 minutes or until cooked. Cool chicken in poaching liquid for another 10 minutes.

Remove chicken from pan and let it cool down a little bit.

Meanwhile, prepare your vegetables and mango and tear the chicken coarsely.

Make the dressing by adding the chilli, ginger and garlic powder, lime juice, coconut syrup and fish sauce. Pour the dressing over the salad and gently toss.

Serve the salad on a big platter, top with herbs and cashews.Ā 
– If you have time and prefer fresh ginger and garlic in your dressing you can put it in a processor along with the lime juice and pulse it until you have a smooth paste
– You can use coconut sugar instead of the coconut syrup just add a bit more lime juice so it doesn’t get dry
– A julienne peeler is a great tool to use to get vegetables cut/peeled into thin strips

Salads Don’t Have To Be Boring


Tuna salad sharing plate

Lunch is served šŸŸšŸƒšŸ£

I really enjoy big sharing platters as it caters for everyones individual preference. I’ve also noticed that it works really well with kids.

My big boy can be a bit of a picky eater so by offering him something like this he can pick and choose what he likes. He also seem to feel more comfortable to try new things when it’s in this format.

I hope it works for you too.

For this lunch I used:
Mix of mini tomatoes
Rocket leaves
Olive oil – drizzled over the cabbage
Herbamare seasoning salt