There is nothing better than enjoying the fresh produce that Spring brings to the table. Why not try these three recipes for fresh salad-inspired dishes that require minimal cooking, preparation and time.
Strawberry, Asparagus and Ricotta Salad platter
- 1 round of ricotta cheese
- 150 g strawberries
- 120 g fresh asparagus, blanched
- 50 g walnuts
- 100 g fresh garden peas
- 100 g mange tout
- fresh dill
For the dressing:
- 50 g chopped strawberries
- 30 ml capers
- 30 ml honey
- 30 ml balsamic vinegar
Combine the honey and balsamic. Stir through the chopped strawberries and capers. Arrange all the ingredients on a platter and pour the dressing over the ricotta. Serve with warm crusty bread.
Spring Salad with Sweet Garden Peas
- 1 papino (small pawpaw), peeled and halved
- 1 avocado, peeled and sliced
- 2 baby marrows, sliced in ribbons with a vegetable peeler
- 150 g freshly-shelled peas
- 2 tamarillos (a type of tomato from South America), peeled and quartered
- 1 red onion, thinly sliced
- a handful of spekboom leaves
- sweet pea flowers
- raspberry vinegar
- olive oil
Plate all the ingredients on a beautiful platter and drizzle with raspberry vinegar and olive oil.
Deco Idea: Blanch the outer leaves of a savoy cabbage and line your plates with them or layer them on your table as a replacement tablecloth.
Avo, Aubergine and Broccoli Open Sandwich
- 2 slices fresh bread
- 1 aubergine, thinly sliced
- 1 egg, lightly beaten
- 100 g grated Parmesan cheese
- 10 g fresh mint leaves, chopped
- 4 thin slices of raw broccoli
- good quality balsamic vinegar
- sweet pea shoots and flowers to garnish
Lightly dip the aubergine slices in egg. Sprinkle with Parmesan and mint and fry with a drizzle of oil until golden brown.
Set aside to cool, then assemble the sandwich with slices of avocado first, a slice of crispy aubergine followed by a raw slice of broccoli. Drizzle with balsamic and garnish with sweet pea shoots and flowers
All recipes serves 2
All Photographs and recipes: Adele Ferreira from our Spring Issue #80