Spring

Showing recipes categorised by Spring, to filter please use the search field below.


Description Season Course Ingredients
Bresaola salad Spring Light meals & snacks

3 slices bread

2 tbsp extra virgin olive oil

For the dressing

4 tbsp extra virgin olive oil

2 tbsp white wine vinegar

 

1 garlic clove, left whole and pierced with a knife

For the salad

2 gem lettuce, leaves separated

small handful wild rocket

100g/3½oz radishes, sliced

20 black olives

2 free-range eggs, hard-boiled and quartered

80g/3oz bresaola, thinly sliced

2 tbsp finely shaved fresh parmesan, to serve

Brie and spinach croissants Spring Breakfast

2 croissants , slit open lengthways

butter

100g young leaf spinach , washed

6 thick slices of brie

1/2 a garlic clove crushed

Broccoli gratin with cashew nut couscous Spring Light meals & snacks

 

55g/2oz cashew nuts, crushed

200g/7oz couscous

200ml/7fl oz vegetable stock

4 tbsp chopped fresh coriander

5 cherry tomatoes, chopped

½ head broccoli, cut into florets and blanched for one minute in boiling water

 

 

Cheese and ham omelette Spring Breakfast

3 free-range eggs

1 tbsp olive oil

30g/1oz Comté, Montgomery cheddar or blue cheese, grated

1 thick slice ham, finely chopped

 

 

 

Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, sp... Spring Main course

For the quinoa, tomatillo and preserved lemon salad

• 50ml/2fl oz olive oil• 1 red onion, peeled, sliced • ¼ tsp sweet smoked paprika • 20ml/¾fl oz sherry vinegar • 100g/3½oz quinoa (uncooked weight), cooked according to packet instructions • 2 medium tomatillos, diced • 1 tbsp preserved lemon rind, pulp removed, finely diced • 4 tbsp chopped fresh coriander, plus extra whole leaves, to serve • 2 tbsp finely chopped fresh mint leaves • 1 lime, juice only

 For the toasted seeds

 • 100ml/3½fl oz olive oil • handful fresh curry leaves • 2 tsp fennel seeds • 2 tsp poppy seeds • 1 tsp kalonji (black onion) seeds or nigella seeds • 1 tsp black mustard seeds • 200g/7oz sunflower seeds • 200g/7oz pumpkin seeds • 1 tbsp amchur (dried, ground, unripe mango) • 1 tsp salt

For the chermoula-baked sea bass

 • 2 x 250-300g/9-10½oz sea bass fillets, skin on • 1 tbsp cumin seeds, toasted, ground • 1 tsp coriander seeds, toasted, ground • 1½ tsp sweet smoked paprika • ½ tsp dried chilli flakes • 1 tbsp fresh root ginger, peeled, crushed to a paste • 1 tbsp fresh turmeric, peeled, crushed to a paste • 2 garlic cloves, peeled, crushed • 1 banana shallot, peeled, finely chopped • 2 lemons, zest and juice • 3 tbsp flatleaf parsley leaves, finely chopped • 5 tbsp fresh coriander, finely chopped • 1 tsp salt • 100ml/3½fl oz extra virgin olive oil • 1 tbsp olive oil

For the tahini cream

• 125ml/4½fl oz tahini • 1½ lemons, juice only • 125ml/4½fl oz water

To serve

• 50g/2oz mustard, sorrel or watercress leaves • drizzle extra virgin olive oil • 1 lime, cut into wedges

Chestnut tagliatelle with wild mushroom sauce and white truffle Spring Main course

 For the pasta

50g/2oz chestnut flour

300g/10½oz type ‘00’ pasta flour, plus extra for dusting

50g/2oz very fine semolina flour

2 teaspoons extra virgin olive oil

good pinch sea salt

4 free-range eggs

 

For the sauce

4tbsp olive oil

3 garlic cloves, peeled, crushed but left whole

100g/3½oz dried porcini mushrooms, soaked in cold water for 2 hours

150g/5oz mixed fresh wild mushrooms, brushed and rinsed clean, large ones sliced, small ones kept whole

50ml/2 fl oz white wine, preferably Pinot Grigio

To serve

small bunch fresh flatleaf parsley, finely chopped

50g/2oz parmesan, grated

drizzle truffle oil, to taste (optional)

½ white truffle (approx. 5g/?oz), shaved using a potato peeler or sharp knife (optional)

 

Chorizo pilaf Spring Main course

 

  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 250g baby cooking chorizo sliced
  • 4 garlic cloves crushed
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 250g basmati rice
  • 600ml stock
  • 1 lemon , zest peeled off in thick strips, plus wedges to serve
  • 2 fresh bay leaves
  • small bunch parsley , chopped
Courgette risotto Spring Main course

 For the risotto

1 onion, finely chopped

1 garlic clove, finely chopped 

250g/9oz arborio or other Italian risotto rice 

150ml/5fl oz dry white wine 

1 litre/1¾ pints chicken stock

200g/7oz courgette, roughly chopped 

3 tbsp mascarpone 

40g/1½oz parmesan cheese, grated

6 tbsp olive oil 

For the tomato and basil sauce

4 tbsp extra virgin olive oil 

1 x 400g/14oz tin chopped tomatoes 

2 garlic cloves, roughly chopped 

1 large handful fresh basil leaves, roughly chopped 

salt and freshly ground black pepper

For the tempura courgette

vegetable oil, for frying

50g/2oz plain flour 

50g/2oz cornflour 

pinch salt 

125ml/4fl oz sparkling water 

1 courgette, finely sliced with a peeler 

Crab risotto cakes with broad bean purée Spring Light meals & snacks

For the risotto cakes

450g/1lb arborio rice

splash white wine

900ml/1½ pints warm vegetable stock

100g/ 3½oz sun-dried tomatoes, chopped

1 red chilli, finely chopped

5 spring onions, finely chopped

1 lime, zest only

salt and freshly ground black pepper

200g/7¼oz crab meat, a mixture of white and brown meat

1 tbsp fresh chopped tarragon

plain flour, for rolling

150g/5½oz fresh breadcrumbs

1 free-range egg, beaten

oil, for deep frying

For the broad bean purée

900g/2lb broad beans, podded, cooked until tender

handful fresh thyme

1 garlic clove

1 lemon, juice only

100ml/4fl oz extra virgin olive oil

To Serve

Fresh green salad

Dover sole with chorizo, gnocchi and artichoke stew Spring Main course

For the gnocchi

225g/8oz dry mashed potato

1 free-range egg

3 tbsp chives, finely chopped

125g/4½oz “00” pasta flour

salt and freshly ground black pepper

 

For the stew

4 x 700g/1lb 9oz Dover soles, skinned and filleted

6 tbsp olive oil

400g/14oz chorizo, preferably from pata negra pigs, sliced

12 baby purple artichokes, trimmed and halved

3 tbsp dry sherry

250ml/9fl oz chicken stock

200ml/7fl oz double cream

2 tomatoes, skinned, seeds removed, diced

2 tbsp finely chopped fresh chives

2 tbsp roughly chopped fresh chervil

1 lemon, juice only

Eggs en cocotte with spinach Spring Breakfast Brunch

 

150g/5½oz spinach

25g/1oz butter 

2 free-range whole eggs 

25ml/1fl oz double cream

salt and freshly ground black pepper

eric's cottage cheese lunch Spring Light meals & snacks

3 tbsp cottage cheese

3 dsp Yoghurt

1 spring onion

2/3 tomatoes

1/3 cucumber

pinch salt

1 herring

Fish soup-stew Spring Main course

2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops

8 tbsp olive oil, plus extra for drizzling

1 large onion, finely sliced

2 garlic cloves, finely chopped, plus an extra clove for the toast

1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes

125ml/4fl oz red wine

chopped fresh chilli, to taste

3 tbsp finely chopped flatleaf parsley

½ tsp fennel seeds

6-8 slices good bread, slightly stale or toasted

 

 

Goats cheese cannelloni with cherry tomatoes Spring Main course

For the cannelloni

400g/14oz cherry tomatoes, halved

125ml/4fl oz extra virgin olive oil

1 tbsp fresh thyme leaves

400g/14oz ricotta

300g/10½oz goats' cheese

300g/10½oz parmesan, grated

200g/7oz baby spinach

2 garlic cloves, crushed

12 12cm/5in x 10cm/4in sheets fresh pasta

To serve

parmesan shavings

green salad leaves, dressed with olive oil and balsamic vinegar

Kipper kedgeree Spring Breakfast Brunch

2 smoked undyed kippers (preferably Whitby, Isle of Man or Scottish)

450ml/16fl oz boiling water

1 tbsp Olive oil

1 onion, finely chopped

1 tsp hot curry powder

225g/8oz basmati rice

110ml/4fl oz double cream

½ lemon, juice only

3 eggs, hard-boiled, peeled, roughly chopped

3 tbsp roughly chopped fresh flatleaf parsley

Lamb and bulgar wheat stuffed aubergines. Spring Light meals & snacks

For the lamb and bulgar wheat stuffing

2 tbsp olive oil

1 onion, peeled, finely chopped

1 garlic clove, peeled, crushed

450g/1lb minced lamb

50g/2oz raisins

1 tsp ground cinnamon

pinch ground cloves

1 tbsp chopped fresh mint

200g/7oz bulgar wheat, cooked according to packet instructions

6 tomatoes, chopped

For the aubergines

2-3 large aubergines

100ml/3½fl oz olive oil

To serve

Greek-style yoghurt

fresh mint leaves

pomegranate seeds

Leek and smoked cheese pancakes Spring Breakfast

 

For the pancakes

200g/7oz plain flour, sifted, plus extra for dredging

4 free-range eggs

400ml/14fl oz milk

150ml/5½fl oz water

100g/3½oz butter, melted

vegetable oil, for frying

2 free-range eggs, beaten 

125g/4½oz polenta (cornmeal)

For the pancake filling

1tbsp olive oil

250g/9oz leeks, sliced into rounds 

150g/5½oz smoked cheese, grated

1 tbsp chopped fresh thyme

1 tbsp chopped fresh sage

100g/3½oz frozen peas

100g/3½oz ricotta 

For the salsa

1 red onion, peeled, chopped 

1 cucumber, chopped

12 cherry tomatoes, chopped

200ml/7fl oz tomato passata 

1 red chilli, finely chopped 

50ml/2fl oz sherry vinegar

Lemon and ricotta tart Spring Desserts

 

For the pastry

1 x 400g/14oz ready-made puff pastry

plain flour, for dusting

1 lemon, finely grated zest only

For the filling

300g/10½oz ricotta cheese

200g/7oz mascarpone cheese

200g/7oz candied peel, roughly chopped

125g/4½oz caster sugar

6 free-range eggs, separated

Mediterranean chicken roulade with mushroom orzo and rocket salad Spring Main course

For the Chicken Roulade

             4 boneless free-range chicken breasts, skin removed

             4 thin slices pancetta

             12 fresh basil leaves

             110g/4oz Dolcelatte cheese, cut into 12 strips

             4 baby plum tomatoes, halved

             2 tbsp olive oil

For the mushroom orzo

             10g/½oz dried porcini mushrooms, soaked in boiling water

             2 tbsp olive oil

             1 small onion, finely chopped

             1 garlic clove, crushed

             110g/4oz chestnut mushrooms, finely chopped

             250g/9oz orzo pasta

             500ml/18fl oz chicken stock

             1 tbsp chopped fresh lemon thyme

             1 tbsp lemon juice

             50g/2oz parmesan cheese, finely grated

             salt and freshly ground black pepper

For the rocket salad

             2 tbsp olive oil

             2 tbsp balsamic vinegar

             1 bag rocket leaves, washed

             4 tbsp parmesan shavings

             salt and freshly ground black pepper

 

Mediterranean filo pastry pie Spring Light meals & snacks

 

             225g/9oz packet ready-made filo pastry, fresh or frozen (you'll need about ten sheets measuring about 34cm x 30cm/13in x 12in or larger in size) 

             85g/3oz butter, melted, for brushing 

For the filling 

             2 tbsp olive oil 

             1 large red onion, halved and sliced finely 

             600g/1lb 5oz baby leaf spinach 

             freshly grated nutmeg, to taste 

             salt and freshly ground black pepper 

             55g/2oz sultanas 

             85g/3oz pine nuts, toasted 

             225g/8oz feta 

             3 medium free-range eggs  

To Serve

              rocket salad  

 

 

 

Mediterranean pizza Spring Main course

For the pizza base

             150g/5½oz plain flour, plus extra for sprinkling

             1 tbsp olive oil

             water, to bind

For the spicy tomato sauce

             1 tbsp olive oil

             75g/2¾oz sun-blushed tomatoes

             ½ tsp dried chilli flakes

             50g/1¾oz Greek yoghurt

             50g/1¾oz pine nuts

             2 tbsp chopped fresh basil

             5 black olives, pits removed

             salt and freshly ground black pepper

For the topping

             150g/5½oz Tallegio cheese

             ¼ red onion, sliced

             6 black olives, pits removed, cut in half

             25g/1oz pine nuts

             salt and freshly ground black pepper

 

Melted cheese frittata with four kinds of mushrooms Spring Light meals & snacks

·         4 oz (110 g) Fontina or Gruyère

·         12 oz (350 g) mixed mushrooms

·         1 tablespoon olive oil

·         8 large eggs

·         salt and freshly milled black pepper

 

Mushroom and herb risotto Spring Main course

6 tbsp extra virgin olive oil

250g/8½oz wild mushrooms, roughly chopped

100g/3½oz brown field mushrooms, roughly chopped

3 shallots, finely chopped

1 white onions, finely chopped

2 garlic cloves, finely chopped

2 bay leaves

small bunch fresh thyme

small bunch fresh rosemary

1 dried chilli, crumbled

250g/8½oz risotto rice

large glass white wine

500ml/18fl oz fresh vegetable or chicken stock, hot

250ml/8½fl oz single cream

100g/3½oz freshly grated parmesan

bunch fresh parsley, roughly chopped

 

Open lasagne with autumn mushrooms, leeks, fried egg and pangrattato Spring Main course

 For the lasagne

  • 2tbsp olive oil 
  • 1 leek, finely chopped 
  • 150g/5oz mixed wild mushrooms (such as shiitake, chestnut and oyster), cleaned and torn into equal-sized pieces 
  • 1 sprig thyme, leaves only 
  • dash sherry vinegar 
  • 3 cooked chestnuts, crumbled 
  • 200ml/7fl oz double cream 
  • 2 dried lasagne sheets
  • 2 free-range eggs 

For the pangrattato

  • 2 tbsp olive oil 
  • 2 tsp butter 
  • 1 large garlic clove, chopped 
  • 100g/3½oz coarse white breadcrumbs 
  • 1 lemon, finely grated zest only 
  • small handful chopped fresh flat leaf parsley

 

Pan-fried chicken breast with Jerusalem artichoke risotto and roasted vegetab... Spring Main course

For the chicken

1 Label Anglaise chicken, legs removed

1 garlic bulb

1 handful fresh thyme

salt and freshly ground black pepper

2 litres/3pt 10fl oz chicken stock

2 tbsp olive oil

 

For the risotto

250g/9oz risotto rice

2tbsp olive oil

300g/11oz Jerusalem artichokes, sliced thinly

50ml/2fl oz double cream

4 tbsp parmesan, freshly grated

1 handful fresh chives, finely chopped

For the vegetables

200g/7oz baby carrots

200g/7oz baby turnips

1 handful fresh rosemary

3 garlic cloves

2 tbsp extra virgin olive oil, plus extra for drizzling

2 tbsp clear honey 

2 tbsp sherry vinegar

1 small punnet pea shoots

 

 

 

Pancetta-baked eggs with a minted pea and feta salad Spring Brunch

For the eggs

sunflower oil, for greasing

12 slices pancetta

3 free-range eggs

125ml/4½fl oz double cream

20g/¾oz freshly grated parmesan

small handful fresh basil leaves, torn

salt and freshly ground black pepper

For the pea and mint salad

400g/8½oz frozen peas 

3 tbsp chopped fresh mint

1 lemon, juice only 

2 tbsp olive oil

50g/1¾oz baby spinach leaves

100g/3½oz feta, crumbled

lavosh bread (flatbreads), to serve

 

Pansotti with ricotta, fennel and walnut sauce Spring Main course

For the pasta dough

250g/9oz plain ‘00’ flour

50g/2oz fine semolina, plus extra for dusting

2 large free-range eggs (preferably organic)

3 large free-range egg yolks (preferably organic)

For the pansotti filling

200g/7oz ricotta (preferably sheep’s milk ricotta)

2 tbsp chopped feathery fennel tops

For the walnut sauce

½ garlic clove

110g/4oz walnuts

juice of ½ lemon

75g/3oz parmesan, grated (or other vegetarian hard cheese)

2 tbsp full-fat milk

4 tbsp olive oil

1 tbsp chopped parsley

 

Parsley, tomato and burghul salad Spring Side dishes

30g/1¼oz fine burghul (bulgar wheat)

600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square

½ bunch spring onions, trimmed and very thinly sliced

2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely chopped

1/3 bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped

¼ tsp ground cinnamon

½ tsp ground allspice

½ tsp finely ground black pepper

1 lemon, juice only

150ml/5¼fl oz extra virgin olive oil

4 little gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried)

Pea and mint frittata Spring Light meals & snacks

100g/4oz fresh peas, shelled

¼ bunch fresh mint, chopped roughly

1 tsp young pecorino, grated

55g/2oz parmesan, grated (or similar vegetarian cheese)

1 lemon

1-2 tbsp olive oil

3 eggs, preferably free-range

1-2 tbsp crème fraîche

salt and freshly ground black pepper

 

Quinoa crusted salmon fillet with crème fraiche sauce Spring Main course

For the salmon

             150g/5½oz salmon fillet

             55g/2oz quinoa

             1 tbsp olive oil

             ½ lemon, juice only

For the sauce

             90ml/3fl oz crème fraîche

             1 tbsp Dijon mustard

             1 tbsp chopped fresh parsley

             ½ lemon, juice only

             salt and freshly ground black pepper

             lemon wedges and a green salad, to serve.

Quinoa salad with avacado and mango. Spring Light meals & snacks

             110g/4oz quinoa, cooked according to packet instructions

             1 shallot, peeled, finely chopped

             1 tbsp chopped fresh chives

             1 avocado, stone removed, chopped

             2 tbsp chopped fresh coriander

             2 tbsp olive oil

             ½ lemon, juice only

             ½ mango, peeled, finely chopped

Quinoa with peppers and leeks Spring Light meals & snacks

             1 tbsp olive oil

             ½ red romero pepper, chopped

             ½ leek, chopped

             1 garlic clove, chopped

             100g/3½oz quinoa, cooked according to packet instructions

             splash double cream

             55g/2oz goats' cheese

             salt and freshly ground black pepper

             Greek yoghurt, to serve

Rice stuffed red pepper with vegetable broth Spring Light meals & snacks

½ red pepper, seeds removed

1 tbsp olive oil

85g/3oz basmati rice, cooked according to packet instructions

½ vegetable stock cube

2 tbsp chopped fresh coriander

400ml/14fl oz hot vegetable stock

2 tbsp soy sauce

½ onion, sliced

1 garlic clove, finely chopped

½ red pepper, sliced

1 tsp freshly grated ginger

½ tsp chilli flakes

1 tbsp honey

1 lime, zest and juice only

 

Ricotta dumplings Spring Light meals & Snacks

 

For the dumplings

 

                200g/7oz 00 flour, plus extra for dusting

 

                225g/8oz ricotta

 

                3 free-range egg yolks

 

                30g/1oz parmesan, freshly grated

 

                pinch freshly grated nutmeg

 

                salt and freshly ground black pepper

 

For the sauce

 

                6 tbsp olive oil

 

                3 garlic cloves, peeled, cut into thick slices

 

                1 chilli, sliced

 

                2 x 400g/14oz cans tinned plum tomatoes, each tomato chopped in half

 

       ½ tin black olives.

 

few basil leaves

Roasted courgettes with chilli scrambled eggs Spring Breakfast

For the courgettes

6 baby courgettes

1 tbsp thyme

5 tbsp dried porcini mushrooms, soaked in water until soft, drained and water reserved

2 tbsp olive oil

 

For the chilli scrambled eggs

3 tbsp butter

2 free-range eggs, lightly beaten 

1 pinch chilli flakes

1 pinch saffron 

2 tbsp mushroom water, reserved from soaking the porcini

3 tbsp double cream

 

 

San marzano tomato pizza Spring Main course

For the pizza dough

800g/1lb 14oz '00' flour

200g/7oz semolina flour

1 tsp salt

1 tbsp caster sugar

14g/½oz dried yeast

4 tbsp extra virgin olive oil

650ml/1 pint 2fl oz water

For the topping

2 x 400g/14oz tins San Marzano tomatoes

2 large cow’s milk mozzarella balls, grated

50g/1¾oz pecorino cheese, coarsely grated

3 tbsp vegetable oil

3 tbsp peanut oil

1 large handful basil leaves

 

 

Sea bream with a courgette salad with fresh mint and rocket Spring Main course

 For the sea bream

4 x 200g/7oz sea bream fillets

1 lemon, juice only

6 tbsp extra virgin olive oil, plus extra for drizzling

2 garlic cloves, finely chopped

1 tbsp capers

4 anchovies

200ml/7floz white wine

300g/10½oz cherry tomatoes, halved, deseeded

salt and freshly ground black pepper

150g/5oz black olives, pitted

1 handful parsley, finely chopped

1 pinch oregano

 

For the courgette salad

125ml/4fl oz extra virgin olive oil

4 tbsp balsamic vinegar

1 garlic clove, finely chopped

handful fresh mint, finely chopped

4 small courgettes

2-3 handfuls of rocket leaves

 

Sea urchin bruschetta Spring Light meals & snacks
  • 12 sea urchins (available from specialist online suppliers, or ask your fishmonger)

    1 shallot, finely chopped

    1 tbsp dry sherry

    1 lemon, juice only

    2 tbsp extra virgin olive oil

    handful chopped fresh coriander

    1 red chilli, chopped

    4 slices French baguette

    vegetable oil, for grilling

Spanish sea food stew Spring Main course

             Olive oil, for frying

             50g/2oz shallots, chopped

             1 garlic clove, chopped

             1 leek, chopped

             1 carrot, chopped

             ½ fennel bulb, chopped

             2 celery sticks, chopped

             2 tbsp tomato purée

             4 tomatoes

             175ml/6fl oz white wine

             50ml/2fl oz brandy

             1 bay leaf

             750ml/1¼ pints fish stock

             150ml/5fl oz double cream

             pinch cayenne pepper

             1 tbsp smoked paprika

             12 new potatoes, cooked

             400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns

             2 carrots, sliced and boiled until tender

             100g/3½oz fine beans, chopped and cooked

             handful fresh parsley, chopped

             sprig tarragon

             1 lemon, juice only

To serve

             crusty bread

             garlic mayonnaise

Tabbouleh Spring Side dishes

25g/1oz bulgar wheat

2 large, ripe vine tomatoes

large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped

small bunch fresh mint leaves, washed, dried, finely chopped

1 small red onion, peeled, finely chopped

2-3 tbsp freshly squeezed lemon juice

2-3 tbsp extra virgin olive oil

4 ready-made flatbreads, to serve

Tubetti pasta with clams, mussels and rocket Spring Main course

·         500g/1lb 2oz clams

·         500g/1lb 2oz mussels

·         320g/12oz tubetti pasta

·         150ml/5fl oz white wine

·         1 garlic clove

·         4 tbsp extra virgin olive oil, plus extra for drizzling

·         handful parsley, roughly chopped

·         1g sachet powdered saffron

·         4 plum tomatoes, deseeded and chopped

·         1 red chilli, finely chopped

·         handful rocket

 

Warm duck and citrus salad Spring Main course

For the duck and citrus salad

1 tbsp olive oil

½ smoked duck breast, sliced thinly

100g/3½oz cooked bulgar wheat

3 fresh chard leaves, shredded

½ bunch fivers, or small onions, or shallots, chopped

small handful chopped Alexander leaves (optional)

1 lime, peeled and segmented

1 lemon, peeled and segmented

1 orange, peeled and segmented

For the dressing

1 tbsp soy sauce

1 tbsp honey

1 tsp Worcestershire sauce

1 tbsp sesame seeds

2 tbsp olive oil

Description Season Course Ingredients