NICOLA GALLOWAY

This week, bring flavour to your meals with dried herbs and sun-dried tomatoes.

November has been a wonderful month of warmth and just enough rain so the gardens and parks are so green and lush. It is a busy time of year if you are a gardener with summer plantings while keeping on top of the weeds. It is also a time of year with much anticipation for the season of abundance soon to arrive. The fruit trees have set fruit, the berry vines have small green buds, and the tomatoes and cucumber are flowering. It won’t be long now until the fruit bowl and kitchen bench will be laden with the fruits of summer. For now, I make the most of flavourful dried herbs and sun-dried tomatoes to bring all the flavour.

Cucumber & asparagus dill salad

As much as I love fresh dill it can be difficult to come by so a small shaker of dried dill in the kitchen has become one of my essentials. I am not usually a fan of dried herbs beyond oregano (and herbs for tea) but dill and mint retain their flavour well. The creamy salad dressing base can be used for any selection of spring into summer produce such as capsicum, cherry tomatoes, or boiled new potatoes.

PREP TIME 20 minutes // 4 as a side

SERVES

• Bunch (250g) of asparagus, trimmed and cut into 4cm lengths

• ½ large cucumber

• 3 tbsp natural yoghurt

• 1 tbsp sour cream or more yoghurt

• 1 tsp dijon mustard

• Squeeze of lemon juice

• 1 tsp each dried dill and mint, or 1 tbsp each fresh, finely chopped

• Salt and cracked pepper

1. First blanch the asparagus. Place into a heat-proof bowl and pour over boiling water to cover. Leave for 2-3 minutes then drain. Check for doneness and repeat if needed. Refresh in cold water then drain well.

2. Cut the cucumber into 2-3cm wide wedges and place into a serving bowl.

3. Make the dressing, by combining the yoghurt, sour cream, mustard, lemon juice and herbs in a small bowl. Season to taste, checking flavour adding extra mustard or lemon if needed.

4. Add the asparagus to the cucumber then toss through the dressing. Serve. The salad can be prepared ahead of time and kept chilled for 2-3 hours.