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Fresh spring recipes

BABY SPINACH AND GRILLED AV­O­CADO SALAD WITH MINT VINAI­GRETTE

(Serves 4)

FOR THE MINT VINAI­GRETTE

1 clove gar­lic, crushed

15ml fresh mint

30ml mixed fresh herbs

5ml Di­jon mustard

30ml white wine vine­gar

15ml honey

45ml olive oil or av­o­cado oil salt and milled black pep­per, to taste

1 small red onion, thinly sliced

FOR THE BABY SPINACH AND GRILLED AV­O­CADO SALAD

45ml olive oil or av­o­cado oil 3 av­o­ca­dos, peeled and cut into length­wise wedges salt and milled black pep­per, to taste

1 packet baby spinach leaves 125g straw­ber­ries, hulled and halved

60ml pome­gran­ate ru­bies 5 radishes, thinly sliced

30ml fresh mint, torn 1. Make the vinai­grette just be­fore you’re ready to serve. Grind the gar­lic us­ing a pes­tle and mor­tar, or blender. Blend in the mint, herbs, mustard, vine­gar and honey.

2. Grad­u­ally add the oil a lit­tle at a time, mix­ing well after each ad­di­tion, un­til all of the oil has been in­cor­po­rated. Sea­son to taste with salt and pep­per, add the onion and set aside.

3. Pre­heat a grid­dle pan or braai, un­til hot.

4. To make the salad, brush the oil over the av­o­cado wedges and sea­son with salt

and pep­per. Sear the av­o­cado wedges for 2–3 min­utes per side.

5. While the av­o­cado is grilling, toss the re­main­ing ingredients in the vinai­grette and ar­range on a serv­ing plat­ter. Top with the warm av­o­cado and serve at once.

SAL­MON AND SUSHI POKE BOWLS

(Serves 4)

600g sushi rice

45ml rice wine vine­gar*

15ml cas­tor sugar

5ml salt

4 x 150g sal­mon fil­lets

45ml black*and white sesame seeds, toasted salt and milled black pep­per, to taste

1 small cu­cum­ber, halved length­wise and sliced

100g edamame beans, cooked**

45ml pick­led gin­ger*

1 bunch spring onions, thinly sliced at an an­gle

1 carrot, peeled, cut into match­sticks

½ small pur­ple cab­bage, finely shred­ded 80ml creamy may­on­naise lime wedges 1. Pre­pare the sushi rice ac­cord­ing to the pack­age in­struc­tions.

2. While the rice is still warm, stir in the rice wine vine­gar, cas­tor sugar and salt and al­low to cool to room tem­per­a­ture. Pre­heat a pan or braai.

3. Sea­son the sal­mon fil­lets with salt and pep­per. Grill for 3–5 min­utes per side de­pend­ing on the thick­ness, un­til they’re seared on the out­side, but soft and pink on the in­side.

4. Di­vide the sushi rice among 4 serv­ing bowls and top each with a grilled sal­mon fil­let.

5. Add the re­main­ing ingredients, plac­ing them in colour-blocked groups.

6. Serve at once with the may­on­naise and lime wedges. COOK’S NOTE* Rice wine vine­gar, pick­led gin­ger and black sesame seeds are avail­able at Asian food stores or in large su­per­mar­kets. **Sugar snap peas, halved length­wise make a crisp, green al­ter­na­tive to edamame beans.

Visit gar­de­nand­home.co.za and go to Recipes to down­load the shop­ping list for this menuLIKE A SHOP­PING LIST?

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