Contact Star Anise Organic Wholefoods

Please use the form on the right to contact me!
I will get back to all enquiries as soon as possible.

Soulla x 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Modern Greek Salad


This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Modern Greek Salad

Becca Crawford

I love traditional wholefoods made with a modern twist.  This way we can still reap all of the nutritional benefits of foods that we are designed to eat and make us thrive, but frocked up for this contemporary world. A bit like a hopeless romantic with a dirty mind (it is Valentines Day after all).

I recently shared a recipe for Fig Brie and Rocket salad now that figs are in season. Figs are still afoot (I picked some up yesterday in Just Organics) and I happened upon some pomegranate in my gathering expedition which sadly is not organic… I bought it from the supermarket (gasp!)  but i figure that its thick outer skin acts as a pretty good protectant from any chemicals that may have been sprayed on it…. and for me pomegranate  is a one-a-year purchase, so I’m not so phased. So with figs and pomegranate – 2 quintessential wog staples- my mind went to work on reinventing the Greek salad.


4 handfuls of rocket
8 fresh small ripe figs (or 6 large figs), cut into quarters (I prefer to leave skin on)
70 grams feta, cut into cubes
4 radishes, thinly sliced (optional)
½ pomegranate
½ cucumber, thinly shaved on the diagonal with a vegetable peeler
½ small red onion, thinly sliced in rounds
handful of green olives
2 tablespoon extra virgin cold pressed olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
unrefined salt
cracked pepper


1. Blend the olive oil, balsamic vinegar and lemon juice with a stick blender or whisk until well mixed to make a dressing.
2. Arrange rocket on a round serving plate. Arrange the figs, feta, radishes, pomegranate, cucumber, red onion slices and green olives all around the plate.
3. Dress with oil/vinegar/lemon dressing, and season with salt and pepper before serving.
4. Serve as an entrée or a side to a main meal.

Serves 4.

Tonight this was prepared and served within 15 minutes post-beach as a special Valentines dinner with my 2 greatest loves – Will and Michaela- with seared pastured steak drizzled with Worcestershire sauce, my cultured veggies and a cup of gelatinous chook broth. Frangipanis, assorted shells and candle on the table care of Michaela “because this is a special day mummy”.

Opa! ….. and Kali Orexi!