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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Summer vegetable & quail’s egg tart
Summer vegetable & quail’s egg tart
A star rating of 1 out of 5.1 rating

A bread mix makes an easy cheat's base and is delicious topped with a creamy pea filling, broad beans, leeks, asparagus and cracked eggs

Pods & sods with watercress
Springtime peas & greens
A star rating of 4.6 out of 5.9 ratings

Soya beans, asparagus, broad beans and peas tossed in a vinaigrette make a delicious springtime accompaniment to roast lamb

Spring vegetable & cauliflower tabbouleh
Spring vegetable & cauliflower tabbouleh
A star rating of 4.7 out of 5.3 ratings

Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette

  • large bunch of asparagus
  • 1 olive & basil focaccia
    roll (or a flavoured bread roll of your choice)
  • 2 x 100g cans sardines
    in olive oil
  • 230g box Greek salad
    (choose one without leaves)

Nutrition: per serving

  • kcal700
  • fat36g
  • saturates8g
  • carbs49g
  • sugars5g
  • fibre8g
  • protein40g
  • salt2.5g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Blitz 2 of the asparagus spears with the bread roll in a food processor into fine green crumbs. Arrange the sardines, remaining asparagus and Greek salad in a roasting tin, and cook for 15 mins. Meanwhile, fry the breadcrumbs in a splash of oil in a pan for 3-4 mins, then sprinkle on top.

Recipe from Good Food magazine, May 2017

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A star rating of 3 out of 5.2 ratings

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