Spring is definitely in the air even though the weather is still catching up. But suddenly we want lighter foods, more salads, crisp, green and gorgeous. Try the following quick Spring Delights.
Spring brings to us such fresh ingredients after the cold of winter. They can be dressed simply and enjoyed during this period where the gentle warmth of Spring means gentle flavours, and bright, young vegetables that can be eaten raw or quickly sauteed or steamed.
Mix diced tomatoes, finely diced red onions and a few thyme leaves together, and stir through some fresh cooked broad beans. Add a little olive oil and lemon juice.
Oven roast tomatoes (or cook in a dish on a covered BBQ) and drizzle with extra virgin olive oil, sea salt and black pepper. Use a herbed salt or specialty salt if you have one handy.
Mix some chopped pawpaw with Thai basil leaves, chopped chilli, shredded fresh ginger and sliced spring onions. Add some blanched sliced snake beans. Dress with a mixture of lime juice, palm sugar, a splash of light soy and sesame oil. See the complete recipe here.
Drizzle rocket leaves and sliced figs with walnut oil and a squeeze of lemon juice.
Try a Fig and Almond Salad.
Pink Grapefruit or Pomelo
Toss pink grapefruit or pomelo segments with sliced avocado and lettuce leaves. Grind black pepper into olive oil and drizzle over the salad. Mix up the pomelo with pink grapefruit and/or orange segments if you prefer.
Try an Ottolenghi Pomelo Salad.
Eat radishes as they are, with celtic sea salt or some specialty salts. If you grow your own, they are even more flavoursome. Here, they are served with Persian Blue salt.
Try a Radish and Green Mango Salad.
Look for or grow your own salad leaves including cress, dandelion, purslane and salad burnett.