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

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