We are so lucky to have Georgie from The Local Girl as our resident food blogger. Her latest Coconut Poached Chicken, Roasted Capsicum, Mint and Quinoa Salad recipe using a range of our fresh produce looks amazing – we know what we will be planning for dinner!


2 chicken breast fillets, trimmed and halved
Peel of 1 lemon
2 cups light coconut milk
2 large red capsicums
100g pine nuts
1 cup uncooked quinoa
1 bunch broccolini
1 bunch asparagus
½ bunch mint leaves
2 tbsp. honey
1 tsp. Dijon mustard
¼ cup olive oil
Salt and pepper for seasoning


Preheat the oven to 160˚C fan-forced.
De-seed capsicums, quarter and place in a baking tray lined with baking paper. Roast the capsicums for 1 hour.
Place the coconut milk, lemon peel, some salt and pepper in a medium saucepan and bring to the boil. Add the chicken and turn to a medium heat.

Cook the quinoa according to the packets instructions (stovetop works best). When the coconut milk is boiling, turn the heat down to a medium heat. The quinoa should take roughly 15 minutes and the chicken should take the same, but to check, get a piece of chicken and cut it down the middle to make sure its cooked. Remove from the heat when both are cooked and set aside
Heat a fry pan to a high heat and add the pine nuts, toss the nuts after a few minutes to toast on both sides but be careful not to burn, set aside.

In the same fry pan, add a little olive oil and heat the oil until it’s hot. Trim the broccolini and asparagus ends off, chop the greens into 3 cm pieces and add the broccolini to the hot fry pan. Toss in the fry pan for 2 minutes on a high heat and then turn down to a medium heat. Add the asparagus and give the pan another toss, the greens should only take another 2 minutes to cook, set aside when cooked.

Get a large bowl and place the quinoa and greens in the bowl. Chop the capsicum and chicken up into 1 cm pieces and add to the bowl. Add the toasted pine nuts and tear the leaves of mint into the bowl. To make the dressing whisk the honey, Dijon mustard and a bit of salt and pepper into the olive oil and drizzle over the bowl of salad. Use your hands to lightly toss the salad and mix everything together nicely.

Serve and enjoy!