Spring greens

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

As one of the most com­mon kitchen herbs, pars­ley is of­ten over­looked as a star in­gre­di­ent. But these fra­grant and fresh leaves, whether curly of flat, are full of spring flavour. Try pars­ley in a home­made pesto tossed through pasta, with walnuts as a creamy spread, or in a cheesy, chorizo omelette.

haloumi, chorizo and pars­ley souf­fle omelette

½ ta­ble­spoon olive oil 2 chorizo, skins re­moved 4 eggs, sep­a­rated

cup ( 80ml) sin­gle ( pour­ing) cream ½ cup grated haloumi ½ cup chopped curly pars­ley leaves sea salt and cracked black pep­per 20g un­salted but­ter mi­cro pars­ley leaves ( op­tional) and le­mon wedges, to serve Heat the oil in a medium non- stick frying pan over high heat. Add the chorizo and cook, break­ing up lumps, for 34 min­utes or un­til golden brown. Set aside and re­serve the oil. Place the egg yolks, cream, haloumi, pars­ley, salt and pep­per in a bowl and com­bine. In a sep­a­rate bowl whisk egg­whites un­til soft peaks form. Fold the egg­whites though the egg yolk mix­ture. Melt the but­ter in 22cm non- stick frying pan over medium- low heat. Add the egg mix­ture and cook for 45 min­utes. Sprin­kle with the chorizo and cook for a fur­ther 34 min­utes or un­til the base of the omelette is just set. Gen­tly fold over to en­close the chorizo and cut in half. Sprin­kle with the mi­cro pars­ley, driz­zle with the chorizo oil and serve with le­mon wedges. Serves 2.

pars­ley and wal­nut spread

500g baby spinach leaves 2 cups curly pars­ley leaves 2 cups flat- leaf pars­ley leaves ¼ cup chopped chives

cup ( 80ml) wal­nut oil, plus ex­tra, to serve 1 ta­ble­spoon finely grated le­mon rind 1 ta­ble­spoon le­mon juice sea salt and cracked black pep­per ¾ cup ( 180g) sour cream ¾ cup ( 210g) thick Greek- style yo­ghurt crisp­bread and labne ( yo­ghurt cheese),

to serve Blanch the spinach in a large saucepan of salted boil­ing wa­ter for 1 minute. Re­fresh in iced wa­ter and drain well, en­sur­ing all the liq­uid has been drained. Place the spinach in a food pro­ces­sor with the pars­ley leaves, chives, oil, le­mon rind, le­mon juice, salt and pep­per and process un­til a smooth paste forms. Add the sour cream and yo­ghurt and process un­til com­bined. Serve with crisp­bread and labne. Makes 3 cups ( 750ml).

.300g green as­para­gus, trimmed ¼ cup ( 60ml) olive oil, plus ex­tra,

for brush­ing sea salt and cracked pep­per 2 cups flat- leaf pars­ley leaves 2 cloves gar­lic, crushed 10 white an­chovy fil­lets ½ cup ( 40g) finely grated parme­san,

plus ex­tra, to serve 1 ta­ble­spoon finely grated le­mon rind 2 ta­ble­spoons le­mon juice 400g spaghetti mi­cro pars­ley leaves ( op­tional),

to serve Pre­heat a char- grill pan over high heat. Brush the as­para­gus with oil and sprin­kle with salt and pep­per. Cook for 8- 10 min­utes or un­til just charred. Al­low to cool slightly and roughly chop. Place in a food pro­ces­sor with the oil, pars­ley, gar­lic, an­chovy fil­lets, parme­san, le­mon rind, le­mon juice, salt and pep­per and process un­til roughly chopped. Set aside. Cook the pasta in a large saucepan of salted boil­ing wa­ter for 10- 12 min­utes or un­til al dente. Drain, re­serv­ing 1 cup ( 250ml) of the cook­ing liq­uid. Re­turn the pasta to the saucepan with the pesto and re­served liq­uid and toss to com­bine. Top with mi­cro pars­ley leaves and ex­tra parme­san to serve. Serves 4.

char- grilled as­para­gus and pars­ley pesto pasta

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