The Farm Cafe started as a coffee machine in the boot of owners Pip and Tom Hay's car. Now it's an idyllic country-in-the-city retreat where customers tuck into wholesome dishes such as the Super Salad.

'We're aware there are lots of really schmick cafes out there doing amazing restaurant-style cafe food, but we like to keep it to everyday food you can always eat. I have the Super Salad every time we eat there,' says Pip.

'We really like to be seasonal, but with avocado it's sometimes difficult; Melburnians like eating avocado all year round. I think this salad would also be good with some sort of fried cheese. Or I use egg as an avocado substitute,' she says.

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Serves 4


1 cup quinoa, well washed
Salt flakes and freshly ground black pepper
2 carrots, grated
1 beetroot, peeled and grated
1 handful of mint leaves, chopped
1 handful of flat-leaf parsley leaves, chopped
2 handfuls of salad greens (spinach, rocket, snow pea shoots etc.)
1½ tablespoons pomegranate molasses
1½ tablespoons extra-virgin olive oil
1 avocado, quartered lengthways
70g toasted pumpkin seeds

Cashew Mayonnaise:

155g raw cashews, soaked in water for 2 hours
2 pitted dates, soaked in water for 2 hours
¼ cup chopped cauliflower
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
¼ teaspoon salt flakes


Add the quinoa, 375ml of water and a pinch of salt to a medium saucepan and bring to the boil. Reduce the heat to very low, cover and simmer for 10-15 minutes until all the water has been absorbed. Fluff the quinoa with a fork and refrigerate until cool.

For the mayonnaise, drain the cashews and dates and place in a blender or food processor with 125ml of water and the other ingredients. Blend for several minutes until smooth and creamy, adding more water if necessary.

Add the carrot, beetroot, herbs, greens, quinoa, pomegranate molasses and oil to a large bowl, season to taste and toss to combine. Divide the salad between four bowls and top with the avocado, a generous spoonful of cashew mayonnaise and a scattering of pumpkin seeds.

This is an extract from The Broadsheet Melbourne Cookbook, which contains 80 recipes from the city’s best restaurants, cafes and bars.