Spring forward!

Embrace the fresh tastes and colours of spring, with these bright salad recipes from Avoca Spring greens with tarragon chilli dressing

(EACH RECIPE SERVES 4-6) INGREDIENTS

150g petit pois, slightly blanched & refreshed in cold water

250g green beans, slightly blanched & refreshed in cold water

250g sugar snap peas slightly blanched & refreshed in cold water

150g kale, washed & torn into pieces 10 breakfast radishes, sliced thinly

FOR THE TARRAGON CHILLI DRESSING

35ml good quality olive oil 1garlic clove, chopped finely

½ red chilli, deseeded & sliced thinly 2 tbsps tarragon, chopped

½ lemon zested & juiced

METHOD

1

Warm olive oil in a small sauté pan on a low heat, add the garlic and chilli. Take off the heat and stir well to combine. 2

In a large bowl, add all the greens and mix well. Pour over the warm garlic and chilli oil, add the tarragon, lemon zest and juice. Toss everything together until everything is well-coated. 3

Season with sea salt and freshly-cracked black pepper.

Crunchy rainbow slaw INGREDIENTS

100g red cabbage, sliced thinly 100g white cabbage, sliced thinly 2 carrots, sliced thinly

1 red onion, sliced thinly

8 breakfast radishes, sliced thinly 1 small bunch of coriander, chopped ½ bunch of mint, chopped

½ red chilli, deseeded & sliced thinly 2 tbsps sesame seeds

For the maple sesame dressing

40ml red wine vinegar

40ml sesame oil

40ml maple syrup

METHOD

1

Mix all ingredients for the dressing and shake well. Set aside. 2

Mix all the slaw vegetables together in a large bowl. Add dressing a little bit at a time to coat everything evenly. 3 Season with sea salt and freshly-cracked black pepper.