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