Sunshine and warmer weather brings with it bright and vibrant vegetables. Here are some recipes that celebrate the spring time!
Springtime Minestrone with pesto
3 tbsp olive oil
2 large onions, finely chopped
1 leek, halved lengthways and thinly sliced
250g potatoes, peeled and finely chopped
3 sticks celery, finely chopped
150g savoy cabbage
2 litres beef or vegetable stock
400g Italian chopped tomatoes
2 tbsp green basil pesto
salt and freshly ground black pepper
Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring often. Add the celery and cook for a few minutes more.
Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape into short shreds.
Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins.
Add pesto for the last 5 mins, and check the seasoning before serving.
Broccoli and Cauliflower Salad
800g cauliflower, cut into florets
500g broccoli, cut into florets
320g marinated goats’ cheese
1 lemon, zested, juiced
¼ cup chopped flat-leaf parsley
1 large green apple, cut into thin sticks
45g Gamilla Egyptian Dukkah
½ cup natural sliced almonds
Bring a large saucepan of water to the boil. Add cauliflower and return to the boil.
Cook for 5 minutes. Add broccoli. Cook for 4 minutes. Drain and refresh in a large bowl of iced water.
Drain and place in a large bowl.
Drain ⅓ cup oil from the cheese into a jug. Whisk in 2 tbs lemon juice and parsley. Add to cauliflower mixture with apple and half of the dukkah. Season with salt and pepper. Toss to combine.
Transfer the cauliflower mixture to a serving platter. Crumble over the cheese, sprinkle with remaining dukkah, almonds and lemon zest. Serve.
Lamb chops and salsa verde
4 Woodward Foods Prime Lamb chops
Garlic salsa verde
3 cloves garlic, peeled
1 small handful Vietnamese mint, coarsely chopped
1 small handful basil leaves, coarsely chopped
1 small handful parsley leaves, coarsely chopped
1 small handful mint leaves, coarsely chopped
2 red birdseye chillies, sliced
4 anchovy fillets in olive oil
2 tbsp fish sauce
1 tsp malt vinegar
1 tsp lemon zest
1 tsp Dijon mustard
pinch of salt and pepper
Preheat a charcoal barbecue to high heat as this will result in a delicious char.
To make the salsa verde, pound the garlic, herbs and chilli in a mortar and pestle until a paste forms. Add the anchovies and 1 tablespoon of the anchovy oil, fish sauce, vinegar, mustard, salt and pepper and oil and combine well.
Smother the lamb chops all over with the salsa verde. Cook for 3 minutes on each side for medium-rare, spreading with a little more salsa verde when you turn the meat
Allow the lamb to rest for 5 minutes, then serve drizzled with the remaining tasty salsa verde and lemon wedges.