The spring buds are beginning to bloom, the winter jackets are finding their way back into the wardrobe and the mercury levels are rising for start of the warmer season.
With spring in swing, it’s time to whip out the salad bowl and take advantage of the fresh produce such as asparagus, rocket lettuce and fresh herbs making their way onto supermarket shelves.
Rosa and Margo Flanagan founders of the Two Raw Sisters have released the ultimate salad recipe book, More Salad, just in time for the BBQ season.
The all-year round recipe book includes ingredient swaps at the bottom of each recipe showing each in-season ingredient you can use to make your salad cost effective.
To show just how easy these recipes are, Rosa and Margo joined John Campbell on Breakfast to make one of their favourite salads.
Cos lettuce with avocado, pickled onions and Dijon tahini
Ingredients
Dijon Tahini
Cos Lettuce
1 avocado or frozen peas
Feta
Pickled onion
Any fresh herb
Pumpkin seeds
Method
Grab one head of cos lettuce, separate the leaves and drizzle with the Dijon tahini dressing.
If you have a ripe avocado, chop up the avocado and toss through the salad. If you’re in a rush or don’t have an avocado, the humble frozen pea can be tossed over the lettuce as a substitute. A wee tip is to grab the peas in your hand and mush them — giving more of an avocado texture.
To top the salad, crumble feta cheese, spoon on as much pickled onion as you want and sprinkle fresh herbs that you have at hand from your garden — or whatever you have in the cupboard.
To add a bit of crunch, scatter on some pumpkin seeds.
