Celebrate SPRING

For me, springmeansa bounty of nourishing deliciousness from the garden. Andbest of all, from asparagus to strawberries to Asian greens, most of these goodies require minimal prep and cooking. It’s a time to putawaywinter warmers and embrace lighter foods.

Asparagus is abundant in antioxidants such as vitaminC 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 vitaminCplus 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. Whenpurchasing, choose thick, firm stalks with no wrinkling or other signs of drying. Rhubarb isknownfor its diuretic and antiinflammatory properties and contains about one-third of your daily calcium needs, as well as potassium, folate and iron.

BAKEDASPARAGUS, 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 sprigsthyme

■ 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 10cmlengths. Cut the halloumi into 8 equal lengths.

Take 2 asparagus spears and sandwich with the halloumi and thyme sprigs. Wrapin 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 lightmeal with baby potatoes or ‘as is’ as a starter

STRAWBERRY MANGOSALSA

If necessary, drained canned mangocan be substituted for fresh.

Ingredients

■ 3⁄ cup diced strawberries

4

■ 3⁄ cup diced freshmango

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.

— Serves4