Healthy Seasonal Recipes for Spring

Spring has finally sprung, and what better time to gather than to gather our favourite seasonal recipes. These recipes are perfect to cook for the whole family, vegetarian friendly and all use the best seasonal vegetables for spring.

Green Spring Salad

A delicious green salad full of vitamins and nutrients. Ingredients (serves 4)

• 400g Jersey Royal New Potatoes
• 200g asparagus
• 200g broad beans
• 125g bag of mixed leaves
• 70g shaved parmesan cheese
• 150g french beans
• 3tbsp olive oil
• 1tbsp lemon juice
• 1tbsp toasted sesame seeds

Method Cook the potatoes in boiling water for 10/15 minutes until tender. Drain and cut in half to cool First blanche the asparagus & broad beans in boiling water for 3 minutes. After, take the vegetables from the water, dry and remove the skins from the broad beans. Set aside to cool. Next blanche the French beans in the same boiling water for 5 minutes. Dry and set aside to cool. Put all the greens, potato and leaves into a bowl and drizzle over the oil, lemon juice and sesame seeds. Lightly toss the salad and serve.

Tomato & Spinach Pasta

Ideal for the whole family, if your children are picky and not big fans of vegetables then hide your greens in this delicious pasta dish. Ingredients (serves 4)

• 360g pasta
• 1 onion finally chopped
• 2tbsp olive oil
• 3 crushed garlic cloves
• 2 x 400g cans of tined tomatoes
• 250g spinach leaves
• 1tsp dried chilli flakes (optional
• 50g parmesan

Method Soften the onion in a pan with olive oil, chilli flakes and crushed garlic for 5 minutes. Add the canned tomatoes and leave the sauce to simmer. In another pan, cook the pasta in boiling water for 8-10 minutes. 2 minutes before the pasta is done, wilt the spinach in the pan with the sauce. Once the pasta is cooked, drain the water and add the sauce into the pan with the pasta and stir to combine. Plate up with a sprinkling of parmesan.

Spring Vegetable Risotto

A tasty vegetarian risotto packed with vegetables and goodness. Ingredients (serves 4)

• 1L vegetable stock
• 100 grams asparagus
• 100g baby carrots cut in half
• 250g peas
• 100g purple sprouting broccoli
• 2 baby leeks thinly sliced
• 300g risotto rice
• 2tbsp olive oil
• 2tbsp pesto
• 25g pine nuts

In a large saucepan boil the vegetable stock, then reduce the heat and add the asparagus, carrots and peas, and simmer for 5 mins. Once tender, remove the vegetables with a draining spoon and set aside. Keep the stock simmering. Whilst the vegetables are cooking, heat the oil in a large pan and add the leeks. Stir-fry for 2 minutes until they turn bright green, then stir in the rice. Add 3 tbsp of the vegetable stock and cook gently, stirring until it is absorbed. Continue gradually adding the stock until the mixture have a soup consistency and the rice is tender. This should take round 20 minutes. Lastly, stir in the pesto, vegetables and cook for a couple more minutes until the vegetables are thoroughly heated.  Serve in dishes and sprinkle with pine nuts.