Spring is finally here and so is an array of fresh spring fruits and vegetables. Try some of these spring-inspired recipes this season!
Breakfast *Asparagus and Leek Frittata*
Olive oil spray
¼ cup olive oil
2 large leeks (pale part only), trimmed
2 bunches asparagus, trimmed, cut into 4cm lengths
2 garlic cloves
2 tablespoons chopped basil leaves
8 free-range eggs
¼ cup (20g) grated parmesan cheese
500g vine-ripened cherry tomatoes
2 cups mixed salad leaves
Preheat oven to 200°C. Lightly oil a 1.2L rectangular baking dish with oil spray.
Heat 2 tablespoons oil in a pan over medium heat. Cook leek, asparagus and garlic for 5 minutes, stirring until slightly softened. Stir in basil, then remove from heat.
Beat eggs and milk in a bowl, then season and stir in leek mixture. Pour into baking dish, scatter with cheese and bake for 20 minutes or until firm in centre. Cool.
Place tomatoes on a baking tray, drizzle with remaining 1 tablespoon oil, then season. Bake for 10 minutes or until starting to soften. Slice frittata and serve with the tomatoes and salad.
Lunch *Warm Chicken Salad*
2 chicken breasts, trimmed
2 ½ cups water
50g vermicelli rice noodles
3 spring onions, sliced diagonally
1 cup beansprouts, trimmed
1 carrot, thinly sliced
100g snow peas, thinly sliced
1 small red capsicum, thinly sliced
1 cup herbs (such as mint and coriander)
1/3 cup oil free chilli and lime dressing
Bring chicken and water to a simmer in a frying pan over low heat. Simmer for 10 minutes. Remove from heat. Stand for 10 minutes. Remove and shred chicken.
Pour boiling water over noodles. Drain. Combine all ingredients. Toss gently. Serve.
Dinner *Spiced Lamb, Pumpkin and Spinach Pizzas*
600g butternut pumpkin, cut into 2cm pieces
1 tablespoon olive oil
1 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 garlic cloves
500g lamb backstrap
440g packet wholemeal pizza bases
1 ½ cups grated cheese
1 large red onion, cut into thin wedges
4 button mushrooms, sliced
2 tablespoons pine nuts
50g baby spinach
Preheat oven to 200°C/180°C fan-forced. Place pumpkin on a baking tray. Drizzle with half the oil. Toss to coat. Season with pepper. Roast for 45 minutes, turning, until just tender.
Meanwhile, combine cumin, coriander, paprika, garlic and remaining oil in a bowl. Add lamb. Toss to coat.
Heat a chargrill pan over medium-high heat. Cook lamb for 3 to 4 minutes, for medium, or until browned and just cooked through. Transfer to a plate. Cover, set aside for 5 minutes to rest. Thinly slice lamb.
Place pizza bases on 2 baking trays. Sprinkle each with 2 tablespoons cheese. Top with onion, mushrooms, pumpkin and pine nuts. Bake for 5 to 8 minutes. Top with lamb and remaining cheese. Bake for 10 to 15 minutes or until cheese is melted and golden. Sprinkle with spinach and dollop with yoghurt. Season with pepper. Serve.
Dessert *Strawberry Frozen Yoghurt*
750g fresh or frozen strawberries, halved
4 x 200g low fat strawberry yoghurt
Combine all ingredients in a food processor. Process until smooth.
Pour into a shallow metal dish. Cover with plastic wrap. Freeze for 3 hours or until almost set.
Using a large metal spoon, break up strawberry mixture and remove to food processor. Process until smooth. Return mixture to metal dish. Cover with plastic wrap. Freeze for 3 to 4 hours or until set. Serve.
*Recipes adapted from Taste.com.au