Spring Dishes
Today we are sharing with you a couple of our favourite Spring dishes that are always on the menu at this time of year. Both using our delicious rapeseed oil.
First up we have Spring Vegetable Tagliatelle. Perfect for vegetarians and with Mediterranean touches.
Spring Vegetable Tagliatelle
Ingredients
- 450g mixed spring vegetables such as green beans, asparagus, broad beans and peas
- 400g tagliatelle
- 1 tbsp of lemon rapeseed oil
- 1 lemon
- 1 tbsp Dijon mustard
- 3 tbsp snipped chives
- grated parmesan (or vegan alternative), to serve
Method
Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
Meanwhile, grate the zest from half the lemon. Put the lemon rapeseed oil in a small pan with the mustard, and a little black pepper. Warm through until smooth.
Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.
Hot-Smoked Salmon Salad with a Chilli Lemon Dressing
Ingredients
- 500g new potato, halved
- 200g pack asparagus tips
- 250g bag mixed salad leaves
- Mint leaves roughly chopped
- 140g radish, thinly sliced
- Hot-smoked salmon steaks, skin removed
- 4 spring onions, sliced diagonally
For the dressing
- 3 tbsp lemon juice
- 125ml natural rapeseed oil, or lemon/chilli rapeseed oil
- 1 tsp wholegrain mustard
- 2 red chillies
Method
Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
We hope you enjoy these delicious Spring recipes as much as we do.
