Celebrate SPRING

For me, spring means a bounty of nourishing deliciousness from the garden. And best of all, from asparagus to strawberries to Asian greens, most of these goodies require minimal prep and cooking. It’s a time to put away winter warmers and embrace lighter foods.

Asparagus is abundant in antioxidants such as vitamin C and beta-carotene. It contains inulin, a type of carbohydrate, which acts as a prebiotic, feeding the healthy bacteria in your gut. Thankfully, this favourite green is low in kilojoules.

Strawberries are also choca-block with vitamin C plus phytochemicals that contain immune-boosting and other health promoting properties. They’re deliciously diet friendly— about 145 grams, contains just 188 kilojoules.

Chinese (Peking) cabbage (wong bok) is large and firm with long, pale green leaves and white stems. Shanghai cabbage (or bok choy) is smaller with thick, crisp, tender, juicy white stems and smooth green leaves. Both are loaded with antioxidants and are great in salads and stirfries.

Rhubarb is at its tender best in spring. When purchasing, choose thick, firm stalks with no wrinkling or other signs of drying. Rhubarb is known for its diuretic and antiinflammatory properties and contains about one-third of your daily calcium needs, as well as potassium, folate and iron.

BAKED ASPARAGUS, HALLOUMI& BACON

If the bacon rashers are wide, cut three in half lengthwise to make6 strips.

Ingredients

■ 12 stalks asparagus

■ 180g halloumi

■ 6 small rashers steaky bacon

■ 6 sprigs thyme

■ freshly ground black pepper to taste

■ 2Tbsp olive oil

Method

Preheat the oven to 225C. Line a roasting pan with baking paper.

Trim the asparagus into 10cm lengths. Cut the halloumi into 8 equal lengths.

Take 2 asparagus spears and sandwich with the halloumi and thyme sprigs. Wrap in a bacon rasher. Repeat with the remaining asparagus, halloumi, thyme and bacon.

Place in the lined roasting pan. Season with black pepper and drizzle evenly with the oil.

Bake for 15-20 minutes or until the cheese is slightly brown. Serve immediately.

— Serves 3 as a light meal with baby potatoes or ‘as is’ as a starter

STRAWBERRY MANGOSALSA

If necessary, drained canned mango can be substituted for fresh.

Ingredients

■ 3⁄ cup diced strawberries

4

■ 3⁄ cup diced fresh mango

4

■ 1 green chilli, seeded and diced

■ 1 small shallot, diced

■ freshly ground black pepper to taste

■ 2Tbsp chopped coriander leaves

■ 2-3 Tbsp lime juice

Method

In a large bowl, combine the strawberries, mango, chilli, shallot, black pepper, coriander and lime juice.

Serve immediately.