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My name is Hannah, and I am a Sydney based freelance travel writer. Tales & Trails is a collection of my stories, tips, tricks, snaps and videos I have created along the way. I hope you enjoy them x

Lemon Chicken, Tomato & Haloumi Salad ...

image Serves approximately 4.

What you need:

• 2 large chicken breasts, cut in half length ways • 100g of haloumi, thinly slices • Bunch of asparagus, cut into 4cm • Punnet of mixed cherry tomatoes, all cut in half • 2 large lemons • 4 eggs • 2 sprigs of rosemary • 1 cup of basil leaves • 4 cups of baby spinach

What you need to do: • Preheat the oven to 200 degrees and place chicken in an oven try and top it with one of the lemons sliced into pieces and rosemary and a dash of olive oil and place into the oven for 30-35mins • While the chicken is cooking, blanch the asparagus and toss it with the basil, spinach and tomatoes • Grill the haloumi until golden brown, squeeze with lemon juice and place it into the salad and dress the salad with the remaining lemon juice and serve into 4 bowls • Once the chicken has almost cooked, poach the 4 eggs so the yolk is still running • Remove the chicken from the oven and slice before serving into each bowl and placing the poached egg on top • Enjoy!

Oink oink, Truffle Pig.

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