Get Nourished recipes: Healthy sharing plates

This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin whip up their deliciously healthy recipes to share with your loved ones at the big table.

Find out how to prepare Luke’s rocky road bites for a rich chocolate treat and Zoe’s pea pesto pasta topped with broccoli and leftover chicken for a satisfying meal to share with friends and family.

Luke Hines’ Rocky Road Bites


2 cups dark chocolate

1/2 cup toasted macadamias 

1/2 cup toasted pistachios 

1/2 cup toasted shredded coconut 

1/2 cup dried blueberries 


Step 1. 

Melt your dark chocolate and set aside until slightly cooled but not set. 

Step 2.

Line a six-hole muffin tray with paper liners, then evenly pour in the dark chocolate and scatter a mixture of macadamias, pistachios, shredded coconut and dried blueberries to each filling. Feel free to sprinkle on some more topping at the end, if you’d like. Next, transfer the tray to the fridge to set until firm.

Step 3.

Enjoy as a single bite or slice into smaller pieces to serve. It can also be stored in the fridge in an airtight container for up to five days. 

Zoe Bingley-Pullin’s Pea Pesto Pasta with Broccoli and Leftover Chicken


300g leftover roasted or poached chicken, shredded

1 head broccoli, cut into small florets

125g buckwheat or quinoa pasta

For the pesto

2 cups peas, fresh or frozen cooked 

2 tbsp extra virgin olive oil

1/2 cup freshly grated parmesan cheese

3 tbsp fresh lemon juice

2 cloves garlic, crushed

2 tbsp raw cashews

salt and pepper


Step 1. 

Cook pasta according to packet directions, drain and set aside.

Step 2.

To make the pesto, combine all ingredients in a food processor and puree until smooth, adding extra liquid if needed. Meanwhile, steam the broccoli florets until they are just tender and drain.

Step 3.

Combine the cooked pasta, steamed broccoli, chicken and pesto in a large bowl and toss well. Season to taste and serve with an extra drizzle of extra virgin olive oil.