Brown Rice, Quinoa , Asparagus & Pomegranate Tabbouleh

Needing some healthy salad ideas for a weekend bbq ? This is just that salad. The goodness of quinoa and whole grains with vegetables and herbs plus the added sweetness of pomegranate makes this salad a delightfully change to the standard tomato or rice salad.


Brown Rice, Quinoa , Asparagus & Pomegranate Tabbouleh with a Pomegranate Vinaigrette

  • Servings: 15-20
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A healthy quinoa and whole grain salad with the added sweetness of pomegranate


2 packets microwave instant quinoa and brown rice

1 punnet of grape tomatoes halved

1 Lebanese cucumber sliced

3 green onions sliced

1 bunch of raw asparagus chopped2 cups chopped flat leaf parsley, mint and basil

Seeds of half a pomegranate (cut in half, turn over in your hands and using the flat back of a knife beat out the seeds of the pomegranate)

**can also add some Danish feta

Pomegranate Vinaigrette

1/2 cup EVOO (extra virgin olive oil)

2 tbs apple cider vinegar or white wine vinegar

1 tb Dijon mustard

1 tb Honey

2 tbs Pomegranate Molasses (can be found at the supermarket or health food store)


  1. Cook rice per packet instructions, place in a large bowl and let it cool
  2. Make vinaigrette, place all vinaigrette ingredients in a jar and shake to combine set aside
  3. Add all remaining ingredients to the rice and mix to combine, season with salt and pepper
  4. Add the dressing and mix throughly to combine

Maple Spiced Pumpkin & Feta Salad

It’s that spooky time of year again.. Halloween!

It is just around the corner, costumes are stocking the shelves, lollies (candies) line the aisles and the one time of year you see whole pumpkins fill the stores for the traditional pumpkin carving jack-o-lanterns. What better way to get in the mood than to make some sweet spiced pumpkin recipes.

Here I have a glazed some Kent pumpkin cut into chunky slices with some maple syrup and cumin. I like roasting with the skin on it holds better when adding to salad in bigger pieces and also is totally edible so no need to take it off. A lightly sweet and spiced salad great for entertaining, best accompanied with barbecued meats or roasts or prefect on it own.


Maple Spiced Pumpkin & Feta Salad

  • Servings: 4-6 as a side or 2-3 as a main
  • Difficulty: easy
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A sweet spiced pumpkin salad great for barbecues and roast dinners or as a vegetarian meal


450-500g Kent pumpkin sliced about 1 cm thick and even some chunks

1 tsp cumin

2 tbs pure maple syrup

2 tbs EVOO (extra virgin olive oil)

Salt and Pepper

4 cups baby spinach leaves

1/4 spanish onion sliced

6 Truss tomatoes

50g Persian feta

1/4 cup toasted pine nuts

Maple Vinaigrette

2 tbs  EVOO

2 tbs apple cider vinegar or balsamic vinegar

1 crushed garlic

1 tb maple syrup

salt and pepper


  1. Preheat oven to 200’C
  2. Combine oil and cumin in a medium bowl
  3. Add the pumpkin pieces and coat with the maple mixture
  4. Lay pumpkin pieces on a line baking tray season with salt and pepper and bake for 25-30mins or until soft and caramelised. Set aside to cool slightly
  5. Arrange the salad, place baby spinach, tomato, onion, feta, and pine nuts in a bowl
  6. Top with maple pumpkin
  7. Place all vinaigrette ingredients in a jar and shake well
  8. Serve with salad



Sicilian Blood Orange & Fennel Salad

What to do with a kilo of blood oranges?

Like always my mind is thinking of a million things at once, who’s picking up son 1 from basketball training? Son 3 birthday party in a few weeks, son 2 preschool excursion coming up oh did I send back the permission slip, school packs for next year are due, bugger I haven’t washed the dog and the ironing can wait till tomorrow or next week… eek and of course thinking what’s for dinner. All whilst hearing the three most repeated words in my household nagging at me every half an hour, “Mum I’m hungry”… Typical day in the life of a mum I’m sure many can relate.


So when I rush to order my online groceries and mistakenly 1kg of blood oranges arrive at my doorstep instead of  just 1 it’s time to think outside the box on what to create with these beauties and one dish comes straight to mind.

In season here now in Australia Blood Oranges are readily available, you can eat them just as is in a fruit salad or in your breakfast bowl (which is what I originally planned to do)  as they contain more antioxidants than ordinary oranges and excellent source of vitamin C. But with a kilo of them might be a lengthy task. Blood oranges do taste a little sweeter than oranges but with a touch of bitterness which can make them be a little tart for juicing and may have to mix with some other sweet fruits such as green apples or pineapple.


Crimson in colour almost blood like hence the name makes salads pop with colour and makes a talking point for entertaining. Also popular uses are for making marmalade, gelato and sorbet but my husbands favourite which is a Sicilian dish which I couldn’t deny him of is a fresh salad of  blood orange segments, pieces of fennel, fresh mint, torn pieces of  creamy buffalo mozzarella, pistachios for crunch and dressed with an olive oil and blood orange vinaigrette.

The Aniseed flavour of the fennel and the bitter sweet oranges are made to be together with few ingredients and little time to put together you have a very captivating dish others will surely swoon over. Perfect paired with a fillet of fresh grilled fish and a glass of wine. A very healthy and delicious dinner indeed.

Sicilian Blood Orange & Fennel Salad with Blood Orange Vinaigrette

  • Servings: 2-4
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A Bitter Sweet Sicilian Salad perfectly accompaniment with grilled fish or chicken


1 bulb fennel top cut off and sliced

2 blood oranges -1 sliced, 1 peeled and segmented

1/4 red onion thinly sliced

1 large buffalo mozzarella roughly torn into pieces

1/4 cup marinated olives

1/4 cup pistachios roughly chopped

Handful mint leaves torn

Blood Orange Vinaigrette 

1  blood orange juiced

30 ml olive oil

1 tb red wine vinegar

1 garlic crushed

1 tsp Dijon mustard

salt and pepper


  1. Place fennel, blood orange pieces in a bowl, add red onion, buffalo mozzarella and olives. Sprinkle with chopped pistachios and top with torn mint leaves.
  2. In a jar add all vinaigrette ingredients and shake well. Serve with salad.