Pear, Pomegranate & Feta Salad

On Saturday I had a family portrait shoot with little 20 month old Alex and family. The weather was perfect, we had clear blue skies and sunshine. Perfect weather for playing chasings, hide and seek and singing songs (anything to get little Alex to smile)…



Later that afternoon Seb and I swang past The Hungry Workshop (a letterpress print and design studio on Northcote High St.).  We were there to check out the whole printing process and to pick colours for Seb’s letterpress print for THW’s upcoming exhibition ‘Trophy Lives‘ (opening this Friday). The exhibition will be showcasing 5 prints by talented Melbourne illustrators; all lovingly hand printed by our good friends Jenna and Simon.  I’ve been lucky enough to have a sneak peak at the show and I can assure you they’re all incredible! Check out The Hungry Workshop’s site next week to have a look.



After a few good hours watching the duo run prints through the press, we all popped up to The Moor’s Head in Thornbury for a bite. Now if you haven’t been here, I highly recommend you try it!  Their pizzas aren’t your run-of-the-mill flavours, and come in different shapes too… revolutionary! We ordered two Pides which were described to me as ‘canoe shaped’, and indeed it is! Needless to say, we paddled that canoe to flavour town ; ) Check out my photo on instagram if you’d like a peek. Anyway, their pizzas and salads at The Moor’s Head are next level. Seriously delicious!



To top our weekend off, on Sunday afternoon we attended a sculpture exhibition by our friend Wona Bae, out at the magnificent Heide Museum and Art Gallery. Wona is undoubtedly the most talented florist I have EVER come across and has big-big-big things ahead of her. Not only does she specialize in floristry work but also sculptural pieces made from natural materials. Have a look at her newly updated website to see just how amazingly talented she is :)

x e.


Pear, Pomegranate & Feta Salad

1 bag (200g) mixed salad leaves
1/2 cup crumbled feta
1 pear chopped into small pieces
1 pomegranate, peeled and seeds separated
3 tbsp sunflower seeds

For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 tsp Dijon style mustard
1 clove crushed garlic
3/4 tsp good quality sea salt


1.  In a bowl, add olive oil, lemon juice, mustard, garlic & salt and mix well.

2.  In a large salad bowl, add the mixed salad greens, chopped pear, sunflower seeds and crumble the feta over the top.

3.  Take the pomegranate and roll it on the table top with some force. You should feel the seeds almost popping inside. This will loosen them inside. Cut the fruit in half and tap with a wooden spoon so the red seeds fall out. Not all will fall out so cut the fruit and scrape out the rest of the seeds. Note: this is super messy. Beware it will look like a crime scene so try to do this outside. :)

4.  Sprinkle the pomegranates on top of the salad. Serve the vinaigrette on the side.



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