Spring greens: seasonal cooking

Recipes and preparation: Alison Hearfield; photographs and styling: Roelene Prinsloo

LIGHT SEASONAL SPRING VEGETABLE SOUP

Ingredients

15ml (1 tbsp) extra virginoliveoil, plus extra 3leeks, white and pale green parts only, thinly sliced

8 baby carrots, roughly chopped

1.5 litres chicken stock

500ml (2 cups) fresh, shelled broad beans 2 punnets of baby marrows, baby squash and yellow patty pans, cut into halves

8 asparagus spears, cut into 3cm pieces Large handful fresh basil, thinlysliced

Salt and freshly ground black pepper 250ml (1 cup) grated parmesan cheese

Method

Heat oil in a soup pot then add leeks and carrots and sauté until soft. Add the stock and bring to the boil. Add broad beans and baby vegetables; cook for four minutes then turn down to a simmer. Add the asparagus and half the fresh basil. Cook for a further eight minutes until vegetables are all tender. Season, and add remaining basil just before serving.Swirlina little more oliveoil and sprinkle with parmesan cheese to finish. Serves 4. SPROUTED LENTIL, TOMATO AND SULTANA SALAD

Ingredients

1 red onion, finelysliced

4 cupssprouted lentils

4 ripe salad tomatoes, seeded and diced 1 bunch fresh parsley, finely chopped ¾cup sultanas, soaked overnight in chenin blanc wine

Dressing:

Oliveoil

White wine vinegar

Salt and freshly ground black pepper

Method

Placeall ingredients inamixing bowl, dress with a good glug of oliveoil and a dash of white wine vinegar, then season to taste with salt and freshly ground black pepper. Serves 4.