Spring Salad Series #5


Roasted Vegetables and Poached Chicken on a bed of herbs and Kamala Olives


This salad is pretty simple but it incorporates basically all of our favourite foods so we’re pretty excited to share it with you guys! Who doesn’t love garlic-y roasted veggies, tender poached chicken, herbs, avocado, olives and olive oil?! We absolutely love all of these ingredients and make a version of this salad often at home. Grilled salmon or finely sliced lamb backstrap or even a nice eye fillet steak goes wonderfully.

It’s one of our staple dishes so make it with love and enjoy with close friends and family

Ingredients Opt for organic ingredients if possible

– 2 small to medium potatoes

– 1 fennel bulb

– 2 to 4 carrots

– 1 beetroot

– 1 leek

– 3 cups of finely chopped herbs and greens of choice. We used parsley, fennel leaves, rosemary, chives and spinach 

– 10 pitted Kamala Olives

– 2 organic chicken breasts

– Half an avocado

– 2 tbsp of Olive oil (the the dressing and for the roasting)

– 2 tbsp Apple cider vinegar

– 1 teaspoon of cumin

– Himalayan salt

– Pepper



1. Set your oven to about 175 degrees Celsius.

2. Cup on all your root veggies into generous sized chunks. Scatter onto an oven tray and drizzle with olive oil, himalayan salt, pepper and cumin. We also added a few  rosemary sprigs, a few a couple of cloves of garlic (leave the outer skin on) and some thyme from the garden.

3. Once oven is ready, place your veggies in. They will take about half an hour to get nicely roasted and golden. Thats you’re prep for your roasted veggies done, now you can work on your greens. You really can use any herbs that you may have on hand for this salad. We have heaps of parsley, chives, fennel leaves, spinach and rosemary so we roughly cut them all up and scattered them onto two plates.

4. As your veggies are roasting, bring a saucepan of water to the boil. As you are waiting for the water to boil, slice your two chicken breasts into about 2 centimetre pieces. You should be able to cut about 4 to 5 pieces per breast.

5. When the water is boiling, add your chicken. The pieces will be readily poached when they sort of start to float to the top. Around 5 to 10 minutes (its a bit of a guessing game to be honest! so keep checking them – you don’t want to ‘over poach’ them as that will make them dry and chewy!)

6. Your veggies and chicken should be done around the same time. Distribute the veggies evenly onto the two plates (with the already made greens) and top with your nicely poached chicken.

7. Now for the finishing touches. Add around 5 olives to each plate, plus a quarter of an avocado. We like to create an ‘avo slide’ by finely slicing the avocado and melding it into the shape of a ‘slide’ Refer to the photos

8. We keep our salad dressings simple with just olive oil, apple cider vinegar, himalayan salt and pepper.

9. Eat

M + S xx



Spelt Pasta with Greens, Poached Chicken and Goats Cheese

Who doesn’t love Pasta..?


Ingredients: Serves two hungry twins 

Organic spelt penne pasta (one uncooked cup)

One organic chicken breast

Organic spinach (one generous handful)

One small organic broccoli head

Six small organic asparagus

Half a cup of organic green garden peas

Split green olives (around 10)

Organic goats cheese (around one heaped tablespoon)

Pine nuts (one heaped teaspoon)

Fresh basil (for garnish)

One tablespoon of olive oil

Pinch of himalayan salt

Pepper (to taste)

Method: Easy Peasy 

1) Bring two pots of water to boil

2) Meanwhile, but up chicken into cube ‘bite sized’ pieces

3) Wash all vegetables

4) Cut up broccoli head and asparagus, shred the spinach (or simply tear up)

5) Once water is boiling, place chicken in for around 4-6 mins (test a piece before serving)

6) Place pasta in the water and cook for 10-15 mins (roughly)

7) Once pasta is cooked, drain and leave it in the pot. Add goats cheese and mix it through, then follow by adding the green vegetables, spinach, olives, chicken, olive oil, pine nuts, pepper and salt

8) Divide into two beautiful bowls and garnish with fresh basal



Warm Moroccan Chicken Salad


Ingredients (serves two for a main or three for an entree/light meal)

– One small eggplant

– Half an avocado

– One small zucchini (we used three tiny zucchini’s from our organic garden)

– Two small truss tomatoes

– Around four large leaves of kale

– Chicken breast (one or two depending on how large you want this meal to be)

– Two heaped tablespoons of greek yogurt

– Half a pomegranate

Homemade dukkah (click on link for recipe)

– Pine nuts

– A little bunch of Moroccan mint leaves



1.  Place a pot of water on the stove and bring to boil with some salt

2. Cut the chicken breast in small cubed chunks and place in water once it boils, leave chicken in for aprox  5-7 mins depending on the size of the pieces (test one piece to see whether it is still too pink inside)

3. Whilst the water is coming to a boil, wash all vegetables thoroughly and cut open the pomegranate – removing the seeds from one half only.

4. Slice the zucchini horizontally so that you have rectangular pieces around 3 cm’s long. Place zucchini under the grill with a drizzle of olive oil and pepper. Leave until it begins to brown at the edges. You could also add dried cumin before placing under the grill

5. Chargrilled eggplant: Use tongs to safely hold the eggplant on top of an open stove and keep rotating it above the flame until the skin starts to blister (be careful!). This will take some time but it will create a lovely, rich chargrilled effect.

6. Dice the tomatoes and avocado into small portions

7. PLace the kale leaves on the bottom of the plate and from here use your hands to mix all ingredients together thoroughly with a teaspoon of olive oil. Once all ingredients are on the plate, neatly place the pomegranate, dukkah and yoghurt on top.

8. Eat a moroccan feast

*If you wanted to create this into a heartier meal, try adding some couscous or freekeh. If you enjoy dates, they would also work nicely.

M + S xx

Brothl, we love you.

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As we sit at our breakfast bench with our cup of joe’s and boiled eggs on toast, we can’t help but reminise over our delicious dinner at Melbourne’s hidden little gem… Brothl.

We have some what of the same love for this place as we do for ‘Feast of Merit’ (refer to past blog post).

Brothl takes sustainability and the idea of no waste quite seriously.

Here is a segment from their menu which sums up this whole idea perfectly….

‘Brothl employs some of the most traditional and primitive methods to produce food that should have never been discarded. Worldwide nutrients are being dumped into landfill. At the same time our food is becoming less nutrient dense. Limiting organic waste by up cycling these nutrients back into the food system is what Brothl is about’

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Obviously as the name suggests, this place serves immune boosting, probiotic rich and ultimately nourishing broths. You also have the choice to accompany your chosen broth (that being vegetable, beef bone, fish or chicken) with an abundance of healthy sides they have on offer.

You can choose between brazed beef brisket, poached chicken, offal, kimchi, chicken feet, miso and the list goes on….. To top it all off they also supply you with house made sourdough and cultured butter or if you are gluten intolerant they also cater for you (we had their chickpea falafels).

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The fact that this place is so tiny and hidden is what gives it its character. You can’t help but be curious whilst walking past watching two mebourneans sip their broths out of ceramic like pots.. If this doesn’t grab your attention we don’t know what would. Oh actually, the welcoming fun wait staff would probably do the job.

A few months back we went to a seminar hosted by Melbourne Street Organics and the one message that really stuck with us was the quote by Therese Kerr ‘We are the only species that are contributing to our own extinction’. With this in mind, we 100% support all small businesses that are for organic, sustainable, ethical produce.

Good one Brothl, we will most definitely be back!

Love M + S


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Sunday lunchin’ at the Fabulous Feast of Merit

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After having quite a miserable saturday, our weekend was definitely not off to a great start… In an attempt to lighten our dull moods today we treated ourselves to a lovely lunch at Richmond’s fabulous Feast of Merit. Boy were we overwhelmed!

Where to even begin…

We should start by acknowledging their philosophy:

‘..Being local, ethical and sustainable is part of what drives our philosophy. Feast of Merit is a social enterprise owned and run by YGAP. All of our profits help make the world a better place… Consider our food as Middle Eastern spring meets Melbourne… We deliver this with our farm to table philosophy.’

Keeping this in mind we could immediately see their approach to food through their menu options. With their menu evidently being all about providing food that is sustainable and wholesome.

Without a question we were drawn to their selection of hearty salads and choice of added protein (milawa chicken, BBQ fish or beef)

Opting for milawa chicken with a roasted root vegetable salad, we were quite literally blown away and unable to find the worlds to describe the explosion of intense flavours that made us feel so good inside.

Despite our temptations to devour Feast’s jugs of sangria, we finished our meal off with a rich long black. Just d i v i n e.

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This meal took us back to that one time in Berlin where we came across a beautiful cafe called Oliv. We enjoyed the most amazing feed of our trip, that being a chicken leg accompanied with a chickpea and feta salad. Delish!

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Anyway, about five hours ago when we were actually sitting at their wooden tables, sipping coffee out of their ceramic cups.. We were attempting to find the right words that would paint a picture of the setting for you all. So when it comes to their interior, we’ve decided that it simply reminds us of a rustic farm house.

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Keeping this short and super sweet, we would like to just say that this cafe is truly  i n s p i r a t i o n a l and all for a good cause. Definitely check out Feast of Merit. It is every cafe junkies heaven.

M + S


Twins in the Kitchen



Now as much as we love going out for delicious meals, home cooking is also on our ‘favourite things to do’ list. Being able to cook whatever fancies our taste buds right there and then, whether it be boiled eggs on toast or a nutritious ‘rainbow bowl’ for dinner, is simply a sensationally satisfying feeling.

As we have quite ‘busyish’ lives, whipping up a healthy and super tasty meal does not take us long at all, as who needs to spend hours in the kitchen to produce something amazing…?

Therefore, our well balanced meals comprise of our favourite reoccurring ingredients prepared differently depending on the occasion, almost always involving protein, vegetables and grains.

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Here are a few breakfasts/dinners that we eat on quite a regular basis..

Our top picks for Breakfast

– Sliced avocado, smoked salmon and thinly sliced tomato on gluten free bread *, topped with our dukkah or pumpkin seeds. Seems to be our first pick if we want something quick and when too hungry to cook something that takes longer than 5 mins…

– Two boiled eggs, sliced avocado on gluten free bread, also topped with our dukkah. Such a soul-satisfying post ‘hot yoga’ feed.

– Cinnamon oats cooked on the stove, with organic greek yogurt *, fresh banana, frozen blueberries heated in the microwave and sprinkled with almonds and shredded coconut. Perfect on a cold winter’s morning.

– Two broken up banana/raspberry oat cookies (recipe found on Ashlyn Lincoln’s blog) topped with organic greek yogurt, fresh fruit (banana and berries), nuts and shredded coconut.

Favourite Lunches/Dunches/Dinners

– Atlantic Salmon fillet, accompanied with a selection of roasted and fresh veggies (whatever we have in the fridge), or enjoyed with zucchini or carrot noodles topped with an avocado/pea/basil mash. Simple, yet utterly delicious

– Poached chicken mixed with quinoa, lentils, all sorts of veg, fresh tomato, spinach, avocado, hummus or organic yogurt . Presented in a bowl, as food always tastes better in bowls…

– What we like to call our ‘rainbow’ or ‘budda’ bowl. Involves a selection of raw/roasted veggies (grated carrot and zucchini, raw mushrooms, steamed or roasted pumpkin/brussel sprouts etc), quinoa or another type or grain, lentils, peas, grilled haloumi (absolute fav), boiled eggs or poached chicken, finished with a dollop of organic greek yogurt or hummus

– Our very own VegieBar ‘house salad with tempeh’. Our go to meal at VegieBar is always their house salad, therefore we try and recreate it at home. Simply involves raw and cooked vegetables of allllll sorts, pan fried tempeh, drizzled all over with tahini mmmm yummo!

– Weekends are for devouring homemade pizzas. All of the veggies in the fridge, with either poached chicken or shredded turkey, are precisely placed on gluten free base that is smothered in hummus or organic tomato base sauce. Always topped with fresh avocado, bocconcini cheese, olives, raw mushrooms and fresh basil. You can never go wrong with a pizza, never, ever.

* We choose to buy ‘PureBred Bakery’ multigrain farmhouse loaf. Its gluten and wheat free, our perfect kind of bread.

* Our yogurt is the ‘Five:am’ greek style organic yogurt, amazingly delicious.

Love M + S