Celebrate the season with gifts that not only nurture the planet but positively impact the mind and soul. Think of thriving plants, vibrant salads and an abundance of green goodness. It’s the perfect way to spread joy while keeping sustainability at the heart of your giving. Enjoy our Super Green Goddess Activated Salad, Fattoush, and learn how to propagate plants the right way with Jo Franklin from Bakehouse Studio.

Fattoush

Fattoush is a Dean sisters’ favourite Christmas classic! Fresh veggies, herbs and juicy grapes (my sister Rachel’s festive twist) are tossed with grilled bread to soak up the flavour. I’ve used Birch & Waite Spiced Tahini Dressing — it’s perfect as a dressing and a dip (my grilled yoghurt pitas can’t get enough!). Plus, I’ve got a fun hack to use up those leftover pastry bits from your holiday baking. Waste not, want not this Christmas.

Serves 4-6

Ingredients

• 1 packet Lemnos Haloumi Cubes
• 1 punnet cherry tomatoes (about 250g), halved
• 1 punnet baby cucumbers (about 250g), unevenly chopped
• 1/4 cup red seedless grapes, halved
• 3 radishes, sliced
• ½ red capsicum, chopped
• ½ cup parsley, finely chopped
• 1/4 cup fresh oregano, chopped
• ½ cup mint, roughly chopped
• Seeds from 1 pomegranate (optional)
• Handful cooked shredded chicken

Yoghurt Flatbread

• 250mL Greek yoghurt
• 250g The Healthy Baker Plain Flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ tsp bicarbonate of soda

Puff Pastry Croutons

• 1 packet Borg’s Original Puff Pastry
• 1 tbsp Sunny Queen Farms The Odd Eggs Ready-to-Pour Egg Mix
• Nigella seeds, for sprinkling

To Serve

• Shredded chicken
• 2 tbsp Birch & Waite Spiced Tahini
• Dressing & Sauce

Method:

1. To make the yoghurt flatbread combine all the ingredients together in a bowl, then turn out and knead into a soft ball. Depending on the type of yoghurt, you may need to add more flour, a dusting at a time.
2. Divide the dough into six portions. On a floured surface, roll out the six portions into flat discs. I like them to be wonky shaped as it adds to the fun of the dish.
3. Heat the GreenPan Elite Contact Grill and cook the breads for about 30 secs each side — they should begin to puff a little. Remove and set aside.
4. Combine the tomatoes, cucumbers, grapes, radishes, red capsicum, chopped herbs, and half of the pomegranate seeds — set aside.
5. Using the GreenLife Padova ceramic non-stick frying pan, drizzle some olive oil and gently pan fry the haloumi cubes until golden brown.
6. To make the puff pastry croutons, cut the Borg’s Original Puff Pastry offcuts into 2cm squares and brush with Sunny Queen Farms The Odd Eggs Ready-to-Pour Egg Mix. Sprinkle with Nigella seeds. Cook in the GreenPan Bistro XXL Airfryer at 180°C for 10 mins.
7. Using the grill function on the GreenPan Elite Contact Grill, char two yoghurt flatbreads to give a nice, charred grill look. Tear into pieces.
8. To serve, toss the vegetable herb mix with the bread and 2 tbsp of the Birch & Waite Tahini dressing and the shredded chicken and pile onto a serving dish. Sprinkle with the remaining pomegranate seeds and all of the Lemnos Haloumi Cubes and, if you have them, your Borg’s Original Puff Pastry croutons. Drizzle with extra Birch and Waite Tahini Dressing and dig in!

Super green goddess-activated salad

Deck the halls with our Super Green Activated Salad! This festive dish is your ticket to a holiday glow-up — packed with flavour and nutrients to keep you merry and bright. Activated almonds? Yep, I’ve given them the gift of easier digestion, so you can soak up all the healthy fats, protein and vitamins without breaking a sweat. And kale? She’s the queen of Christmas greens, loaded with antioxidants, vitamins K, A and C, plus enough fibre to keep you on the nice list. So, dig in and let this super salad sleigh your holiday season!

Serves 4-6 (as a side)

Ingredients

• 2 cups chopped kale (about ó bunch) & a pinch of salt to massage
• 1 cup chopped raw broccoli (about ½ a head)
• ½ cup soaked raw almonds, chopped
• ½-1 finely chopped chilli (red or green)
• 1 cup cooked pearl barley (cooled) or 1/3 cup dry barley)
• ½ cup roughly chopped coriander
• 1 avocado, cubed
• 2 tbsp Birch & Waite Green Goddess

Dressing & Sauce

• 1 packet Lemnos Fetta Cubes

Method

1. The day before making this dish, soak half a cup of almonds in water. When they are plump and chewy, strain and set aside in the fridge.
2. You can cook the barley the day before as well (the day of is also fine) by cooking 1/3 cup of barley with 1ó cups of water in your GreenPan Padova Ceramic Non-stick saucepan over a medium-high heat for about 25 mins until the barley is cooked to your liking. When cooked, strain and cool.
3. When you are ready to construct your salad, lovingly massage the kale with your hands and a small pinch of salt until the kale turns dark green and you start to get green juice on your hands.
4. In a large bowl, mix together the massaged kale, raw broccoli, activated almonds, chopped chilli, pearl barley, coriander and avocado.
5. Toss through the Birch & Waite Green Goddess Dressing. Sprinkle over a packet of Lemnos Fetta Cubes.
6. Serve immediately and enjoy!

Tip: I say serve immediately, but this is also terrific the next day.

Sustainable Planted Gifts

Tips / Jo Franklin, musician and horticultural ist at Bakehouse Studio
Jo Franklin, a musician and horticulturalist at Melbourne’s iconic Bakehouse Studio, is responsible for maintaining the garden. Having used the space for rehearsals and recordings over the past 15 years, she has a deep connection to it. Reflecting on the garden’s opportunistic charm, Jo remarks, “So much love goes into this space, and everyone sees it differently.”

Festive Plant Propagation Tips

Looking for sustainable gift ideas this Christmas? With a bit of patience and a sprinkle of holiday cheer, you could have some beautiful plants growing just in time to sit under your Christmas tree.

Here are Jo Franklin’s tips to turn your Christmas green and make your potting a success!

1. Deck the Halls with Healthy Plants
Just like picking the perfect Christmas tree, start with the healthiest, strongest plants for propagating. Using a quality propagation and seed-raising mix will enhance your success, ensuring your garden thrives for many seasons to come.

2. Cross-Pollination and Hybrids: A Careful Choice
When saving seeds from plants like squash or corn, be aware of cross-pollination. Keep different varieties separate to ensure you get exactly what you want. Also, hybrids may not resemble their parent plants next season, so opt for heirloom or non-hybridised varieties for better results.

3. Cuttings: Your Own Little Christmas Magic
Some plants propagate easily — think geraniums, fuchsias, succulents — anything with tuberous roots! And don’t be afraid to have a crack at some natives. Stick those cuttings in water, soil, or perlite and watch them grow. For an extra boost, dip your cuttings in honey to stimulate root growth. It’s a fun way to add a bit of holiday magic to your gardening!

4. Eco-Friendly Vessels
Use eco-friendly options like egg cartons and toilet rolls for raising seeds; these can be planted directly into the ground. You can also recycle used pots, but remember to wash them thoroughly with warm soapy water before use.

5. Watering Wisely
Water your seeds and cuttings carefully. Until they germinate or take root, go easy on the water while ensuring they don’t dry out. The right medium is essential, especially for trickier plants and seeds.

6. Christmas Cheer for the Neighbourhood
Next time you’re out admiring the Christmas lights, keep an eye out for plants too! See something you love? Don’t be shy — spread some holiday cheer and ask for a cutting. Wrap it up like a present in damp paper towels, and your new plant will make it home in time for the holidays.

With these festive tips, you’ll be well on your way to a thriving garden by next Christmas. Give the gift of greenery this holiday and let your garden bloom with magic!

Featured in EatWell Magazine 55 featuring the Emma Dean Christmas Special!