With the winter turning to spring, we’re glad to see the pops of colour dotting the sidewalks. Blooms in every colour breathe life into dreary grey days, and coupled with the pleasant weather, bring joy and cheer to us all. So why not bring some spring colour to our plates? Here are a few easy spring recipes that are hearty and delicious all the way through till the last bite!
Healthy Buddha Bowl
Ingredients
- ¼ cup quinoa, cooked according to package instructions
- ½ cup tinned chickpeas
- ¼ cup purple cabbage, chopped
- ¼ cup fresh arugula
- ½ cup cherry tomatoes, halved
- ½ cup yogurt
- 4 sprigs of fresh mint
- 1 tsp paprika
- 1 tsp olive oil + extra to drizzle
- Salt, to taste
- Pepper, to taste
- Sesame for garnish
Method
In a bowl combine chickpeas, paprika and 1 teaspoon of olive oil. Mix well, and add salt if required. In a blender, blitz yogurt and mint leaves until smooth and pale green. In a large deep plate, spoon spiced chickpeas, cooked quinoa, cabbage, cherry tomatoes and arugula; drizzle olive oil and season with salt and pepper. Top it with a large dollop of mint yogurt in the centre, garnish with sesame and serve immediately.
Shakshuka
Ingredients
- 2 tbsp olive oil
- 1 small onion, sliced
- 1 red bell peppers, sliced
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 1 large tomato, diced
- 1 tsp cumin powder
- ½ tsp coriander powder
- ½ tsp paprika
- ½ tsp chilli flakes
- 4 eggs
- Salt, to taste
- Ground pepper, to taste
- ¼ cup feta, crumbled
- A few sprigs of parsley, roughly chopped
- Crusty bread for serving
Method
Preheat oven to 180 °C. In a pan placed on medium heat, heat oil, then add onions and cook until golden and caramelised. Add bell peppers and cook until soft, then add garlic, cumin and coriander powders, paprika, chilli flakes and salt and cook until aromatic. Pour in the crushed tomatoes and diced tomato, adjust spice levels and cover and simmer for 10 minutes. Transfer the sauce to a baking skillet and make four wells; crack an egg into each well, season with salt and pepper, cover the skillet with aluminum foil and bake for 15 minutes, or until egg whites are cooked. Garnish with feta and parsley and serve hot with crusty bread.
Fresh Strawberry Salad
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh baby spinach
- ½ cup blue cheese, crumbled (can be substituted with feta)
- ½ cup walnuts, roughly chopped
- 4 tbsp balsamic vinegar
- 3 tsp sugar
Method
In a small pot placed on medium heat, bring balsamic vinegar and sugar to a boil. Let it simmer for 10 minutes or until the mixture thickens into a glaze, then cool completely. In a large bowl, toss together strawberries, baby spinach, blue cheese and walnuts. Add a pinch of salt and drizzle the balsamic vinegar glaze over it, then toss again. Serve immediately.
Turkey Wrapped Asparagus
Ingredients
- 10 stalks of asparagus
- 10 slices of turkey strips
- ½ tsp garlic salt
- ½ tsp ground black pepper
- A splash of olive oil
Method
Preheat the oven to 180 °C. Clean and dab the asparagus dry, then add olive oil and season with garlic salt and black pepper. Wrap the turkey strips around each stalk and sprinkle some more pepper if desired. Place the turkey wrapped asparagus on a wire rack placed over a baking sheet and pop into the oven. Bake for 25 minutes, until asparagus is cooked through and tender, and serve immediately as is or accompanied with your favourite sauce.
These spring recipes are bright and delicious with fresh produce. You definitely will want to make these spring recipes all the time till the season lasts. Enjoy!