< Previous1312 kitchen gardenleaves pomegranate The sweet-tart flavor of pomegranate seeds packs a huge punch and goes well with other spring fruits and vegetables, such as strawberries, arugula, kale, and citrus fruit. citrus All types of citrus, including lemons and oranges, are at their best from winter through to March. They are very versatile and can be added to any dish to lift the flavor. zucchini Zucchini with their flowers still attached should be available this season. Try filling the flowers with a delicious cheese stuffing and eating them as part of a platter, as on page 33. artichokes Artichokes have a delicate, sweet flavor and are so versatile—you can broil, grill, steam, braise, or fry them and they go so well with other springtime vegetables. cucumber Baby cucumbers are available this season. Char them or use a vegetable peeler, to make long thin strips to add to salads, such as in the Spring Leafy Salad on page 29. purple sprouting broccoli Purple sprouting broccoli is at its best in spring. It is very versatile and can be eaten on its own as well as working well with fish, such as the salmon on page 47. Brussels sprouts Brussels sprouts are usually associated with winter but they are available right through until March. They have a nutty flavor and are great paired with lime, such as on page 29. berries Berries of all kinds are available this season, especially strawberries. Why not pair them with other seasonal fruits and make an elderflower cream, as on page 43. rhubarb Rhubarb has a sharp, tangy flavor and bright pink color. It is at its best from April until June and pairs very well with other foods associated with spring such as strawberries and herbs. cherries Packed with nutrients, cherries are sweet and juicy and go so well with both sweet and savory recipes. They can be added to other spring fruit to make a delicious fruit salad. fruit cabbage Spring cabbages are usually the pointy-headed varieties but spring greens, like collard greens, mustard greens, and turnip greens, are at their best from April until the start of summer. beets Beets are best from spring until early winter. They have a sweet, earthy taste that goes well with feta, goat cheese, blue cheese, labneh, steamed spring vegetables, radishes, and asparagus. watercress Watercress has a slightly bitter, peppery flavor and goes well with many vegetables that we associate with spring, such as fava beans, carrots, and other salad greens. new potatoes New potatoes keep their shape once they are cooked so they can be boiled, fried, or roasted and added to a range of seasonal dishes, such as the Rhubarb & Potato Bake on page 27. kale Kale is available from winter right through to spring. April, May, and June are a good time to find baby kale. There are lots of varieties such as Tuscan kale, Redbor, and curly kale. radishes Spring radishes are more delicate than winter radishes so they are perfect for using in salads. There are a variety of ways you can use radishes, including lightly roasting them and quick pickling. chicory You can eat chicory both as a vegetable and as a salad leaf. As it’s quite bitter it pairs well with fruit, such as oranges, as well as peppery radishes. Try the Spring Leafy Salad on page 29. spinach This leafy green goes well in cooling salads and pairs with lots of different foods we associate with spring, such as shrimp, feta, cucumber, and strawberries. Try the Asian Broccoli Salad on page 47. arugula This spring green has a little bit of a peppery kick to it. It goes well with many other vegetables of spring including fava beans, young peas, pea shoots, asparagus, radishes, and avocado. lettuce Lettuce is frequently used as a base for many salad recipes in spring. There are lots of varieties of lettuce to choose from, such as Boston lettuce, Bibb, and watercress, as well as baby salad leaves. seasonal veggies spring rootsleaves1312 kitchen gardenleaves pomegranate The sweet-tart flavor of pomegranate seeds packs a huge punch and goes well with other spring fruits and vegetables, such as strawberries, arugula, kale, and citrus fruit. citrus All types of citrus, including lemons and oranges, are at their best from winter through to March. They are very versatile and can be added to any dish to lift the flavor. zucchini Zucchini with their flowers still attached should be available this season. Try filling the flowers with a delicious cheese stuffing and eating them as part of a platter, as on page 33. artichokes Artichokes have a delicate, sweet flavor and are so versatile—you can broil, grill, steam, braise, or fry them and they go so well with other springtime vegetables. cucumber Baby cucumbers are available this season. Char them or use a vegetable peeler, to make long thin strips to add to salads, such as in the Spring Leafy Salad on page 29. purple sprouting broccoli Purple sprouting broccoli is at its best in spring. It is very versatile and can be eaten on its own as well as working well with fish, such as the salmon on page 47. Brussels sprouts Brussels sprouts are usually associated with winter but they are available right through until March. They have a nutty flavor and are great paired with lime, such as on page 29. berries Berries of all kinds are available this season, especially strawberries. Why not pair them with other seasonal fruits and make an elderflower cream, as on page 43. rhubarb Rhubarb has a sharp, tangy flavor and bright pink color. It is at its best from April until June and pairs very well with other foods associated with spring such as strawberries and herbs. cherries Packed with nutrients, cherries are sweet and juicy and go so well with both sweet and savory recipes. They can be added to other spring fruit to make a delicious fruit salad. fruit cabbage Spring cabbages are usually the pointy-headed varieties but spring greens, like collard greens, mustard greens, and turnip greens, are at their best from April until the start of summer. beets Beets are best from spring until early winter. They have a sweet, earthy taste that goes well with feta, goat cheese, blue cheese, labneh, steamed spring vegetables, radishes, and asparagus. watercress Watercress has a slightly bitter, peppery flavor and goes well with many vegetables that we associate with spring, such as fava beans, carrots, and other salad greens. new potatoes New potatoes keep their shape once they are cooked so they can be boiled, fried, or roasted and added to a range of seasonal dishes, such as the Rhubarb & Potato Bake on page 27. kale Kale is available from winter right through to spring. April, May, and June are a good time to find baby kale. There are lots of varieties such as Tuscan kale, Redbor, and curly kale. radishes Spring radishes are more delicate than winter radishes so they are perfect for using in salads. There are a variety of ways you can use radishes, including lightly roasting them and quick pickling. chicory You can eat chicory both as a vegetable and as a salad leaf. As it’s quite bitter it pairs well with fruit, such as oranges, as well as peppery radishes. Try the Spring Leafy Salad on page 29. spinach This leafy green goes well in cooling salads and pairs with lots of different foods we associate with spring, such as shrimp, feta, cucumber, and strawberries. Try the Asian Broccoli Salad on page 47. arugula This spring green has a little bit of a peppery kick to it. It goes well with many other vegetables of spring including fava beans, young peas, pea shoots, asparagus, radishes, and avocado. lettuce Lettuce is frequently used as a base for many salad recipes in spring. There are lots of varieties of lettuce to choose from, such as Boston lettuce, Bibb, and watercress, as well as baby salad leaves. seasonal veggies spring rootsleaves17 store/make it vegan Make a double batch of the granola topping, then store in a sterilized jar for up two weeks. Add the rhubarb to a saucepan with the honey and lime zest and juice. Pour over scant ½ cup (100ml) water and heat over low heat for 5 minutes, or until just soft to the touch. Remove from the heat and set aside. Place a large skillet over medium heat, add the oats, pecans, and pumpkin seeds, and toast for a few minutes, moving the pan around as you go. Add the butter, preserved ginger, and ginger syrup and toast for 5 minutes, or until golden and crunchy. Transfer to a bowl and let cool a little. Peel and cut the oranges and grapefruit into wedges. Spread the yogurt over two plates and top with a mixture of the citrus fruit. Sprinkle over the rhubarb and finish with the granola. Eat at once. prep time: 10 minutes cook time: 10 minutes serves: 2 7 ounces (200g) forced rhubarb, sliced into 2-inch (5-cm) chunks 2¾ tablespoons runny honey zest and juice of 1 lime ½ cup (50g) oats scant ½ cup (50g) pecans, chopped 1 /3 cup (50g) pumpkin seeds 2 tablespoons butter 1 ball of preserved ginger, finely chopped 1 large orange 1 blood orange 1 pink grapefruit 1 tablespoon preserved ginger syrup scant ½ cup (100g) thick Greek yogurt This zesty, sharp, and refreshing morning salad is always a winner as it uses the best of the season’s citrus and is topped with pan-fried granola. with a quick granola topper rhubarb & citrus salad 17 store/make it vegan Make a double batch of the granola topping, then store in a sterilized jar for up two weeks. Add the rhubarb to a saucepan with the honey and lime zest and juice. Pour over scant ½ cup (100ml) water and heat over low heat for 5 minutes, or until just soft to the touch. Remove from the heat and set aside. Place a large skillet over medium heat, add the oats, pecans, and pumpkin seeds, and toast for a few minutes, moving the pan around as you go. Add the butter, preserved ginger, and ginger syrup and toast for 5 minutes, or until golden and crunchy. Transfer to a bowl and let cool a little. Peel and cut the oranges and grapefruit into wedges. Spread the yogurt over two plates and top with a mixture of the citrus fruit. Sprinkle over the rhubarb and finish with the granola. Eat at once. prep time: 10 minutes cook time: 10 minutes serves: 2 7 ounces (200g) forced rhubarb, sliced into 2-inch (5-cm) chunks 2¾ tablespoons runny honey zest and juice of 1 lime ½ cup (50g) oats scant ½ cup (50g) pecans, chopped 1 /3 cup (50g) pumpkin seeds 2 tablespoons butter 1 ball of preserved ginger, finely chopped 1 large orange 1 blood orange 1 pink grapefruit 1 tablespoon preserved ginger syrup scant ½ cup (100g) thick Greek yogurt This zesty, sharp, and refreshing morning salad is always a winner as it uses the best of the season’s citrus and is topped with pan-fried granola. with a quick granola topper rhubarb & citrus salad 3534 8. When ready to eat, dress with any edible spring flowers you have, sprinkle over the cumin seeds, and drizzle over the dressing. Serve at once. 7. Continue to make abundant vegetable piles with the radishes, chicory, and peas. Sprinkle the platter with the crispy cannellini beans. 6. Remove the stamens from the zucchini flowers. Whisk the feta, chopped parsley, grated zest from the other lemon, and the yogurt together until smooth. Spoon 1 teaspoon of the mix into the flowers and twist to secure. Add to the platter. 5. Using a vegetable peeler, peel strips of carrot and pile onto the hummus. Using a knife, slice the baby cucumbers. 4. Taste the hummus and adjust the seasoning, if needed, then scoop out onto a large platter, spreading it around as you go so all the vegetables have a base to sit on. 3. Drain the cannellini beans, tip onto a clean dish towel, and pat dry. Spread the beans out onto a large baking sheet and drizzle with the remaining olive oil and the za’atar. Roast for 20 minutes, tossing halfway through, until crispy. 2. Add the grated lemon zest and juice from one lemon, the tahini, 2 tablespoons of the olive oil, the hot pepper flakes, and a good pinch of salt to the food processor and blitz until it is smooth. 1. Preheat the oven to 400°F (200°C). For the hummus, drain and rinse the garbanzo beans, then tip them into a food processor with the garlic.3534 8. When ready to eat, dress with any edible spring flowers you have, sprinkle over the cumin seeds, and drizzle over the dressing. Serve at once. 7. Continue to make abundant vegetable piles with the radishes, chicory, and peas. Sprinkle the platter with the crispy cannellini beans. 6. Remove the stamens from the zucchini flowers. Whisk the feta, chopped parsley, grated zest from the other lemon, and the yogurt together until smooth. Spoon 1 teaspoon of the mix into the flowers and twist to secure. Add to the platter. 5. Using a vegetable peeler, peel strips of carrot and pile onto the hummus. Using a knife, slice the baby cucumbers. 4. Taste the hummus and adjust the seasoning, if needed, then scoop out onto a large platter, spreading it around as you go so all the vegetables have a base to sit on. 3. Drain the cannellini beans, tip onto a clean dish towel, and pat dry. Spread the beans out onto a large baking sheet and drizzle with the remaining olive oil and the za’atar. Roast for 20 minutes, tossing halfway through, until crispy. 2. Add the grated lemon zest and juice from one lemon, the tahini, 2 tablespoons of the olive oil, the hot pepper flakes, and a good pinch of salt to the food processor and blitz until it is smooth. 1. Preheat the oven to 400°F (200°C). For the hummus, drain and rinse the garbanzo beans, then tip them into a food processor with the garlic.4647 store/make it vegan This is an ideal salad for making in advance and storing in the refrigerator for lunch. This is a go-to salad when you feel like some good punchy flavors but want to eat some healthy, nutrient-dense food. Preheat the oven to 480°F (250°C) or as hot as your oven will go. Cut the large broccoli stems in half, then arrange all the broccoli in a single layer on a large baking sheet. Whisk the melted oil, tamari, vinegar, sriracha, garlic, and ginger together in a small bowl, then pour over the broccoli and toss until combined. Roast for 10 minutes, then turn the broccoli over and roast for another 5 minutes, or until the heads become crispy and sticky. Pile the broccoli into the bottom of two 17-ounce (500-ml) mason jars, add a layer of the salmon, followed by the onions, spinach, and umami seeds. When ready to eat, top with the dressing, close with a lid, and shake well before eating. 1 pound 2 ounces (500g) purple sprouting broccoli 2 tablespoons coconut oil, melted 2 tablespoons tamari 2 tablespoons seasoned rice vinegar 1 tablespoon Sriracha 3 garlic cloves, finely sliced 2-inch (5-cm) piece ginger, sliced 7 ounces (200g) skinless hot-smoked salmon fillet, flaked 2 portions Pickled Onions (page 195) 1 large handful of spinach 1 handful of Umami Toasted Seeds (page 196) 2 tablespoons Peanut & Sesame Dressing (page 191) prep time: 10 minutes cook time: 15 minutes serves: 2 salad in a jar with hot-smoked salmon Asian broccoli salad 4647 store/make it vegan This is an ideal salad for making in advance and storing in the refrigerator for lunch. This is a go-to salad when you feel like some good punchy flavors but want to eat some healthy, nutrient-dense food. Preheat the oven to 480°F (250°C) or as hot as your oven will go. Cut the large broccoli stems in half, then arrange all the broccoli in a single layer on a large baking sheet. Whisk the melted oil, tamari, vinegar, sriracha, garlic, and ginger together in a small bowl, then pour over the broccoli and toss until combined. Roast for 10 minutes, then turn the broccoli over and roast for another 5 minutes, or until the heads become crispy and sticky. Pile the broccoli into the bottom of two 17-ounce (500-ml) mason jars, add a layer of the salmon, followed by the onions, spinach, and umami seeds. When ready to eat, top with the dressing, close with a lid, and shake well before eating. 1 pound 2 ounces (500g) purple sprouting broccoli 2 tablespoons coconut oil, melted 2 tablespoons tamari 2 tablespoons seasoned rice vinegar 1 tablespoon Sriracha 3 garlic cloves, finely sliced 2-inch (5-cm) piece ginger, sliced 7 ounces (200g) skinless hot-smoked salmon fillet, flaked 2 portions Pickled Onions (page 195) 1 large handful of spinach 1 handful of Umami Toasted Seeds (page 196) 2 tablespoons Peanut & Sesame Dressing (page 191) prep time: 10 minutes cook time: 15 minutes serves: 2 salad in a jar with hot-smoked salmon Asian broccoli salad 61 store/make it vegan For a vegan option, swap the Greek yogurt for a vegan soy or coconut yogurt. Add all the fruit to a large bowl, then add the lemon zest, and squeeze the juice over all the fruit. Drizzle with the maple syrup, mix well, then let marinate for a few minutes. Mix the yogurt and vanilla together in a bowl until well combined. Spoon the yogurt into two bowls, top with the fruit, and drizzle over any juices left. Decorate with basil and serve. 1 handful of raspberries 1 handful of strawberries, chopped 1 handful of cherries, pitted and halved zest and juice of ½ lemon 2 tablespoons maple syrup scant 1 cup (200g) thick Greek yogurt 1 teaspoon vanilla bean paste basil leaves, for decoration prep time: 10 minutes cook time: 0 minutes serves: 2 This salad uses the best of the season’s fruit. Make this through the summer as it is a perfect breakfast or dessert for those warm nights. tossed with maple, lemon & vanilla summer berry salad61 store/make it vegan For a vegan option, swap the Greek yogurt for a vegan soy or coconut yogurt. Add all the fruit to a large bowl, then add the lemon zest, and squeeze the juice over all the fruit. Drizzle with the maple syrup, mix well, then let marinate for a few minutes. Mix the yogurt and vanilla together in a bowl until well combined. Spoon the yogurt into two bowls, top with the fruit, and drizzle over any juices left. Decorate with basil and serve. 1 handful of raspberries 1 handful of strawberries, chopped 1 handful of cherries, pitted and halved zest and juice of ½ lemon 2 tablespoons maple syrup scant 1 cup (200g) thick Greek yogurt 1 teaspoon vanilla bean paste basil leaves, for decoration prep time: 10 minutes cook time: 0 minutes serves: 2 This salad uses the best of the season’s fruit. Make this through the summer as it is a perfect breakfast or dessert for those warm nights. tossed with maple, lemon & vanilla summer berry saladNext >