This recipe was developed for our seniors cooking program, Food in Common. 

Serves two to three large portions.



    • 1 bunch spring onion, dice whites and finely chop greens (separate)

    • 250-300g or ¼ green cabbage, finely shredded

    • 200-250g broccoli or broccolini, cut into rough chunks 

    • 100g cheddar cheese, grated

    • 100g or ⅔ cup rice or grain mix, washed well 

    • 125ml or ½ cup stock 

    • Pinch of cayenne pepper

    • ½ tsp Dijon mustard

    • 1/2 cup milk 

    • 3 tablespoons of butter 

    • 1 tablespoon of flour 


    1. Slice tomatoes into rounds and lay on platter.
    2. Break cherries over the top of tomatoes, being careful to remove the pit. Scatter over the top.
    3. Finely slice the red onion into half moons and scatter over the top.
    4. Roughly chop or pound pistachios with dried saltbush. Scatter over the top leaving a little for the final garnish. Crumble fetta over the top.
    5. Add fennel seeds to a pan with icing sugar and put over low heat, stirring occasionally. When the sugar starts to melt (2 minutes or so), stir to coat the seeds and allow to cook for another 3 or so minutes, or until golden.
    6. Turn seeds onto baking paper or chopping board and allow to cool for 1-5 minutes.
    7. Sprinkle over the top of the salad, add the remaining pistachio mix and drizzle with olive oil to serve!
    8. Slowly whisk in the ½ cup of milk, and continue to cook until thickened enough to coat the back of a spoon (approx. 5 minutes).


    • Serve it with cheese and baguette or your full Christmas spread!

  • Want to learn more about Food in Common? Check out our other recipes here and read about the program in more detail here.

Follow the recipe or watch project manager Georgia cook it here: