All posts in Salads

Roasted Pumpkin, Capsicum & Pomegranate Salad

Busy busy busy…and it’s only going to get worse with the silly season fast approaching! Yes – the festive season is hot on our heels, only 5 weeks away. GULP! So with that in mind, I’ve been busy arranging a reprint on the Adeline & Lumiere Christmas book. Last year I was so busy designing the book, arranging the printing, sending them out, it was all a mad rush to ensure everybody had them before Christmas. To make a brand new book was a little bit too much for me this year, so I thought I’d just reprint the book as it was so popular. I’ve added the book on Etsy so you can buy your copy of the book —>  here!  <—- At just $25 each, they’re the perfect present for Kris Kringle or just a stocking filler. I’m hoping to have a few stockists in Melbourne & Hobart but I’ll let you know on my social media channels so keep your ears to the ground. JUST so you remember what the book looks like, I thought I’d pop a couple of pictures in of the page layouts.


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Delicious Fruit cake!


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Hmm! I’m still pretty chuffed with it – even a year on!

Anyway, now on with the usual recipe. With the impending holiday season filled with naughty eating I thought I’d try to be very healthy over the next couple of weeks. This week is a delicious salad filled with wholesome nutty brown rice to fill you right up, with deliciously roasted pumpkin and capsicum with fresh pomegranate. I swear, anything with pomegranate sprinkled over the top just makes a dish go from zero to hero. Fact. Together I’ve added some pomegranate molasses which I think really makes this dressing. Try this salad this weekend by it’s self for lunch or with a bbq – either way it’s a perfect healthy feed.

x e.








Roasted Pumpkin, Capsicum & Pomegranate Salad

Feeds 2 as a main meal or 4 as a side salad.

1 cup brown rice
700g pumpkin
1 red capsicum
1 handful baby spinach
1 pomegranate1 tsp cumin
1/4 cup parsley, chopped
1 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tbsp olive oil
salt & pepper

1. Cook the brown rice according to the packet instructions. Once cooked, place in a large salad bowl

2. Dice the pumpkin into cubes and pace on a well oiled tray. Sprinkle cumin and season with salt and pepper. Cut the capsicum in half and place in the same baking tray if it fits (saves on washing!). Roast for 30 minutes on 200ºC or until golden brown and the capsicum skins are blistering. Remove from the oven and once cool, peel the capsicum skins off and cut into thin strips. Place all ingredients into the same large salad bowl as the rice.

3. Meanwhile, add the chopped parsley and handful of spinach leaves. Cut the pomegranate in half. Squeeze any excess juice into a small jug and remove the pomegranate seeds into the salad bowl. In the same small jug with the pomegranate juice, add the pomegranate molasses, red wine vinegar and olive oil and mix well.

4. Toss all the salad ingredients together and pour the dressing over the top.

Root Vegetable Slaw with Butternut Squash & Tahini Dip


If you follow me on Facebook you might have seen one of my updates earlier in the week… the excitement of my latest purchase, the Jerusalem cookbook by Yotam Ottolenghi and Sami Tamimi.

The other day I popped into my favourite independent book shop The Hill of Content to have a little look around. As soon as I spotted Jerusalem, and had a flick through, that was it. I had to have it. It has the most amazing looking salads and even a ‘stuffed’ section. So good. All week I’ve been reading through it and soaking up the delights of Israel (and remembering our travels through that area), so I’ve been dying to make something from it. I can’t urge you enough to go out and buy this book (through your local book shop of course – we’ve got to support our small businesses!). It wont disappoint, I promise.





If you live in Melbourne (or even just eastern Australia) you’ve most likely been enjoying this amazing weather we’ve had! What winter? We’ve even had our dinner al fresco the other night (well maybe with the help of a little fire-pit going for warmth). Anyway, the antipasto dinners and BBQs are just around the corner… I can feel it!

What did you guys get up to in the warm weather (if it was warm in your neck of the woods).

x e.




Root Vegetable Slaw

Inspired by Yotham Ottolinghi & Sami Tamimi

2 medium beetroot (450g in total)
2 medium carrots
1/4 cabbage, thinly sliced
1/4 lemon juice
1/4 cup olive oil
3 tbsp red wine vinegar
2 tsp caster sugar
25g coriander leaves, roughly chopped
25g mint leaves, shredded
20g flat-leaf parsley leaves, roughly chopped
1/2 tsp grated lemon zest
salt and pepper

1. Peel the beetroot and carrots and then slice them thinly into matchstick-like size. Alternatively, if you have a mandolin or food processor with a julienne attachment use this – it’s much quicker! Place the chopped vegetables in a bowl and cover with cold water.

2. Meanwhile, place lemon juice, olive oil, vinegar, one teaspoon of salt and sugar into a small saucepan. Place on the stove top and simmer until the sugar has dissolved. Remove from heat.

3. Drain the vegetables, pat them dry with kitchen towel and return them back into the same bowl. Add the chopped cabbage and pour the hot dressing over the vegetables and mix well. Let cool and place in the fridge for at least 45 minutes.

4. After this time, add the chopped mint, coriander, parsley, lemon zest and a sprinkling of salt. Toss and serve with the Butternut Squash & Tahini Dip and torn up Turkish Flat bread.


Roasted Butternut Squash & Tahini Dip

Inspired by Yotham Ottolinghi & Sami Tamimi

1 large butternut squash (about 1.2kg before peeling) cut into cubes
olive oil
1 tsp ground cinnamon
70g tahini paste
120g Greek yoghurt
1 large garlic clove, crushed
1 tsp sesame seeds
1 1/2 tsp date syrup*

1. Preheat the oven to 200ºC.

2. Place the pumpkin in a well oiled deep tray with cinnamon and a good pinch of salt. Turn the pumpkin over a few times to ensure it is completely covered in oil and cinnamon. Roast in the oven for roughly an hour or until the butternut squash is soft.

3. Once the pumpkin has roasted and cooled, place it into the food processor with the yoghurt, tahini and garlic. Blitz until smooth. If you don’t have a food processor use a potato masher to combine everything.

4. Pour the dip into a bowl, drizzle a little date syrup and sprinkle a few sesame seeds over the top.


*I found date syrup quite hard to find. I eventually found it at Cedars Bakery on High St Preston although it was called Date Molasses. Ceders have delicious take away food and a great range of Turkish/Middle Eastern cuisine ingredients. Cheap and AMAZING!

Homemade Falafels with Tabouli & ‘Fancy Sauce’


Christmas and New Years are behind us, and I’m well and truly back into the swing of things.  This was my first shoot for the year and honestly, I felt a little rusty! It’s actually been quite a while since I photographed some food. I completed shooting all the Christmas recipes at the end of November (ages ago). All December was spent posting on the blog and getting the book ready for print. As I said last week, although it was a mammoth undertaking, it was all totally worth the effort!

This Christmas my sister gave me the most amazing cook book, called The Lebanese Kitchen. Everything in it looks simple but delicious. I’ve been wanting to make felafels for quite a while, so this book was perfect. I was lucky enough to try my very first falafel in Jerusalem (probably its birth place) – and I have to say, my first experience of this Middle Eastern classic was mind-blowingly good. I’d never had another quite the same… until now. As soon as I tasted this homemade version it took me straight back to that small alleyway. Such an explosion of flavour! It was amazing! I really wanted to share some photos from my trip with you, but I’ve run out of time.

Anyway, I just had to pair the falafel with a traditional (but tasty) tabouli, and my own ‘fancy sauce’!

Falafels are actually super easy too! Enjoy!

x e.





makes 20 falafels

1 cans chickpeas, drained and rinsed
1 small onion chopped
3 cloves garlic
1 tbsp fresh coriander
1 tbsp fresh parsley
1 tbsp ground cumin
1 tsp ground coriander
1/4 cup chopped almonds
1/2 tsp each salt and pepper
1/2 tsp baking soda
olive oil

1. Add all ingredients into a food processor and blitz until smooth and thoroughly combined. Put the mixture into a bowl and press down with the back of a spoon. Cover with cling film and refrigerate for a few hours or overnight.

2. Preheat the oven to 200ºC. Take small walnut sized spoonfuls (I used a small icecream scoop) of mixture and place them on a hot, well oiled oven tray. Repeat with the for the rest of the mixture.  Gently squash each ball of mixture down slightly into a patty shape.

3. Bake for about 15 minutes or until well browned, flip and cook for another 10 minutes. Serve hot.



20 cherry tomatoes
1 cup fine grit bourghal wheat
1 large bunch of parsley
1 cucumber
2 spring onions
10 pitted kalamata olives
1 red capsicum
juice of one lemon
2 tsp salt
1 crushed garlic clove
good couple of drizzles of olive oil

1. Place the bourghal wheat into a bowl and cover with boiling water. Let sit for 15 minutes.

2. Meanwhile, chop and dice the tomatoes, capsicum, spring onions, cucumber and parsley into a large bowl.

3. Drain the excess liquid from the wheat with muslin cloth and add it to the rest of the salad. Mix in well. Squeeze the lemon, drizzle the olive oil and crush the garlic over the top of the salad and toss well. Top off with some Kalamata olives and freshly made felafels.


Fancy Sauce

1/2 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey

1. Combine all ingredients into a small bowl and serve with the falafels and tabouli. Delicious!

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.



Barbecued Calamari Salad


I’ve been meaning to make a calamari salad for weeks so I’m glad to say today is the day! It’s definitely a summery salad, and as we’re fast approaching the end of summer *gasp* I thought I’d better get my skates on. I’ve wanted to make a few more dishes with the Moroccan preserved lemons from a few months back (if you didn’t see them they’re right over here). I looked at a few recipes for inspiration and came up with this little ditty.

I was very excited to finally use the baby tomatoes from our garden for the salad. The fact that these plants are still alive is amazing – my poor little darlings! They were looking so healthy before Christmas however two weeks away in Tassie (with nobody to water them), followed by some stinking hot Melbourne days took it toll. Nevertheless, with a little bit of TLC they eventually resurrected… and boy were they the tastiest little tomatoes I’ve ever had, all six of them!

After all my excitement over the six tomatoes, Sebby scavenged some old floorboards, grabbed the power drill and jigsaw, and proceeded to put his grade 8 woodwork skills to the test. In just over an hour this clever fella had knocked up a beautiful big planter box! This means next year I’ll have even more room for my tomatoes. If we’re lucky enough we might even get 12 of them!

x e.




Barbecued Calamari Salad

serves 2

1 handful of rocket
1 handful of spinach
1/2 carrot grated
6 baby tomatoes halved
1/2 an avocado diced
small handful of sprouts

For the dressing

1/2 chilli chopped
1 teaspoon sesame oil
2 lemons
1 tablespoon olive oil
1 clove of garlic finely chopped
1/4 preserved lemon finely chopped
3 teaspoons sugar
salt and pepper
3 calamari


1. Place rocket, spinach, carrot, avacado, tomato and sprouts into a big salad bowl.

2. Cut open the calamari so they’re laying flat on the board. Lightly score one side in a criss-cross pattern and then cut into 2cm strips and place in a bowl. Once all pieces are scored, squeeze the juice of one of the lemons over the calamari ensuring it’s all coated well. Let it rest for 5 minutes, mixing it regularly so that the lemon coats it completely. The acid in the lemons will soften the calamari so it’s nice and tender. Turn the barbecue up to a medium heat and shut the lid to let it warm up.

3. Meanwhile to make the dressing, in a small bowl add chilli, sesame oil, olive oil, juice of the other lemon, garlic, preserved lemon, sugar and salt and pepper to taste. Mix well.

4. Once the calamari has softened, place it on the barbecue scored side down and let it cook for one minute and turn over to cook the other side. Once completely cooked, add the calamari to the salad and plate up. Drizzle the dressing over the top.

Chorizo & Tomato Salad


Well well it’s been yet another busy weekend @_@  We went back down to Hobart over the weekend for a lovely friends wedding.  I had been checking the weather all week and it had forecast four days of rain (eeek!).  But in true Tasmanian style, the weather did the exact opposite and turned on a beautiful sunny day. Not a cloud in the sky! After the ceremony, we all made our way down to the wharf where we caught a ferry to the reception venue, Peppermint Bay.  It’s one of the most picturesque venues in southern Tasmania. It was such a lovely day with great company and truly delicious food.

On our final day in Hobart we re-visited MONA for the new exhibit by Wim Delvoye. I was amazed by his range of different works (some of which I had previously heard about ie. tattooed pigs). His laser cut metal sculptures were a particular highlight, wowzers, amazing!  You can check out all the work on his site.  Each time I visit MONA my expectations are always exceeded, and this time was no different. The building alone is an architectural marvel and an artwork in itself.  On top of housing one of the best private collections of old and new art in the world, it contains one of the best exhibits of an ancient artifact I’ve ever seen. If you haven’t yet visited I don’t want to spoil it, but it does involve hopping across big stones above eerie black water. Yep, guaranteed you’ll never see that in a museum anywhere else!  If you ever visit Hobart MONA is an absolute must!

Anyhoo, the recipe this week is a tasty little number that I’ve had bookmarked for a while. It’s out of Jamie Oliver’s “Jamie Does…” book. Like most recipes on the Adeline & Lumiere blog, this Spanish inspired recipe is simple but delicious. It’s perfect to make during the summer months, whilst the tomatoes are plump and juicy.

x e.


This salad was made for a birthday bash, so double the quantities for a larger party.

I had to subsitute the sherry vinegar for red wine vinegar as my supermarket didn’t stock it.
But it was still damn good!

Chorizo & Tomato Salad

Jamie Oliver

1 raw chorizo sausage roughly sliced
olive oil
3 large ripe tomatoes, roughly chopped
A handful of cherry tomatoes, roughly chopped
3 spring onions finely chopped
sea salt and freshly ground pepper
sherry vinegar or red wine vinegar
small bunch of finely chopped parsley
2 cloves of garlic finely chopped


1. Add a good glug of olive oil and the chopped chorizo to a hot fry pan and stir regularly.

2. Whilst the chorizo is cooking, prepare and chop all tomatoes and spring onions and place into a large salad bowl. Season well sea salt and pepper.

3. Drizzle with a little olive oil and a splash of sherry vinegar. Sprinkle over the chopped parsley, mix everything together then put aside.

4. Once the chorizo is nice and crispy, add the chopped garlic to the pan and swirl around until you smell it cooking. Add a splash of vinegar to stop it cooking then spoon the chorizo over the tomatoes. Drizzle some of the lovely tasty oil from the pan over the whole salad. Toss the salad well and serve.

Jamie says – store any left over chorizo fat from the pan and baste your next chicken roast in it! Yum

Vic Markets + Mango Chicken Salad


Last week I popped down to the Vic Markets to buy our weekly meat & veg. After every visit I always wonder why I bother with supermarkets when there are such amazing markets right on the doorstep. Everything is so cheap and the produce is far fresher than anything you’d find in the shops.  Not only that, but there’s so much choice – I always seem to find different varieties of vegetables that you’d never find in conventional supermarkets.



No trip down to the Vic markets would be the same without swinging past the Bourek shop. I was introduced to these by some friends of ours and since then I haven’t looked back. These are little Turkish snacks (similar to a flat bread) filled with your choice of either spicy lamb or spinach & fetta. At $2.50 each you can’t go past them (you do have to wait in line a while but it’s worth it).



It’s now getting warmer and everyone is gearing up for BBQ season, so I thought I ought to get a couple of really good salad recipes under the belt.  It’s been quite humid here the past few days so I thought a really fresh, zesty salad topped off with mango would compliment the weather. This one went down very well and has a nice sweetness with the fruit throughout. Enjoy!



Mango & Chicken Salad

Recipe by Valli Little
2-4 chicken breasts
2 tsp ginger
2 garlic cloves, crushed
1/4 cup rice vinegar
1 lime, juiced
1 tbs caster sugar
1 small red chilli, seeded, sliced
2 mangoes, peeled
100ml light olive oil
1 small cucumber, very thinly sliced lengthways
1 cup snow pea
handful chopped corriander
small handful of chives
2-3 handfuls rocket and salad mix

Cut chicken into small pieces and cook in a fry pan until light brown and season with salt and pepper. Let cool.

Place the ginger, garlic, rice vinegar, lime juice, sugar, and chilli in a bowl, add the chicken and stir to coat. Set aside for one hour to marinate.

Place the flesh from one of the mangoes in a food processor and puree, then add the oil and process until smooth. Thinly slice flesh from the remaining mango and set aside. Drain the chicken, reserving the marinade, and return to the bowl with cucumber, snow pea, mango slices, coriander and chives.

Stir mango puree into the reserved marinade and drizzle over the salad.

Cypriot Grain Salad


A couple of weeks ago we went to George Calombaris’ restaurant Hellenic Republic and had one of the tastiest meals in a while. I haven’t tried a lot of Greek food, apart from the odd souvalaki here or there, so it was exciting to see what would come out. We tried the tasting menu and this Cypriot Grain salad was definitely the winner of the night (crispy salmon came a close second). I think the best way to describe it is almost like a super charged tabouli salad, but with way better. The yoghurt, honey and cumin topping just makes it a-m-a-z-i-n-g and takes it to a whole new level.

It’s a pretty big investment for time and money if you’re going to make it as there’s quite a few ingredients, but anyone who tries this salad will remember it forever. Seb made it for a bbq we had a few weeks ago where we had, as per usual, stupid amouts of food. Everybody couldn’t wait to try it (we’d talked it up a fair bit) and nobody could resist going back for seconds and thirds. Needless to say we had loads of snags left over that night.


Cypriot Grain Salad

Recipe by George Calombaris

1 bunch coriander shredded
½ bunch parsley shredded
½ red onion finely diced
1 cup freekah (or cracked wheat)
½ cup puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey

1. Blanch freekah/cracked wheat and puy lentils separately in boiling water until both just cooked.

2. Drain well and allow to cool.

3. Mix the yoghurt, cumin and honey till combined.

4. In a medium bowl place the coriander, parsley, red onion, freekah, puy lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well, season to taste.

5. Add the yoghurt mixture on top just before serving or serve it on the side.

Bean & Courgette Salad


This week in Melbourne we’ve had a handful of days over 20°C and it’s felt like spring in the air. Since then it’s back to reality with average temperatures but it was nice just to lift the spirits. With the hint of warm weather I found I was craving a big green salad.

I found this Courgette salad recipe of Jamie Oliver’s on his website and altered it a little bit and added green beans. I fried the courgettes with some oil that had sundried tomatoes in it so it had the beautiful flavour infused which added an extra dimension. I think the smell of fried courgettes is another one of those smells that to me are like heaven! Something about it reminds me of my grandmothers house. This salad, topped off with some parmasen cheese, was just delicious and exactly what my body was craving!




Bean & Courgette Salad

Serves 2-4 people

for the vinaigrette:

juice of half a fresh lemon juice
2 tsp extra virgin olive oil
1 tsp hot english mustard
1tsp wholegrain mustard
1 small garlic clove, crushed
Salt & freshly ground black pepper
1. Make the dressing beforehand by adding all ingredients together. I like to add them into an old jam jar and once all ingredients are added, pop the lid on and shake to mix it up. Season to taste.

for the salad:

good quality olive oil
2 courgettes
handful beans
1/2 red capsicum
1 clove garlic
sea salt & pepper
2-3 handfuls of mixed salad

1. Heat up a your good olive oil in a fry pan. Cut up your courgettes not too thick and not too thin. If they’re too thin they’ll fall apart (I’d probably cut mine a bit thicker next time).

2. Pop the courgettes in the pan along with your beans and fry until golden brown. Add the crushed garlic & capsicum and allow them to cook.

3. Once everything is golden brown, remove from heat. On a plate, add your mixed salad & tomatoes and place the contents of the pan over the mixed leaves. Drizzle the vinaigrette over the top and it’s ready for eating.