You're a better person than me if you can resist buying asparagus every time you see it at this time of year. We have it most days during the oh-so-short season, although Sophia and I would have it for all three meals in the day - plus snacks - if we could! I'm not hugely keen on eggs, although better if I know exactly where they have come from and thankfully ours are usually from the doorstep of one of our local farms, which will have to do until my smallholding dream is realised. As for the salad, well, what can I say, it's got everything we love, it looks amazing, and it's delicious. Such a treat of a lunch!
Preparation time: 10 minutes; cooking time: 15 minutes
1 bundle British asparagus
1 courgette thinly sliced
15g unsalted butter
2 cloves garlic crushed
200g Maris Piper potatoes, peeled and diced
1 red onion sliced
6 medium eggs, beaten
salt and pepper
1. Preheat the oven to 200°c, and bring a pan of salted water to the boil. Fill another dish with iced water, large enough to fir the asparagus.
2. Drop the asparagus into the boiling water, bring back to the boil then cook for 2-3 minutes. Remove the asparagus from the boiling water with a slotted spoon, then plunge into the iced water to preserve the bright colour of the asparagus.
3. Meanwhile, in a non-stick pan fry the sliced courgettes in the butter then add the garlic and cook over a medium heat for around 6-7 minutes until almost sticky.
4. Using the same boiling water used to cook the asparagus, parboil the potatoes and cut into cubes, then add the potatoes and the onion to the pan and cook until softened.
5. Place the asparagus into the pan, season the beaten eggs with salt and pepper and then add to the pan. When the eggs have just set around the edges, transfer to the preheated oven for around 6-8 minutes or until the tortilla is set.
6. When cooked turn out onto a plate. Cut the tortilla into slices and serve with the Rainbow Salad.
Recipe courtesy of www.british-asparagus.co.uk
Ultimate Rainbow Salad
Watercress is a highly nutrient dense natural food as well as being quick to prepare. In this quick rainbow salad its health benefits are amplified by a colourful array of vegetables full of antioxidants. Lentils add protein and fibre, avocado and extra virgin olive oil offer healthy monounsaturated fats. Feta, made from sheep’s milk is more digestible than cows’ milk cheeses. Parsley is another antioxidant rich ingredient with added anti-inflammatory and detoxifying properties along with apple cider vinegar. The salad is topped off with jewel bright pomegranate seeds, filled with antioxidants. This salad would be delicious on its own, but we think it makes a great accompaniment to the tortilla.
Preparation Time: 15 minutes
2 vacuum packed cooked beetroot
1 yellow pepper
2 medium carrots
1 tin of green lentils (400g)
85g (1 bag) watercress
50g feta cheese
2 tbsp fresh parsley
For the dressing:
2 tbsp apple cider vinegar
1 tbsp honey
3 tbsp olive oil
Pinch of salt
1. Slice the beetroot and yellow pepper into fine matchsticks and grate the carrot. Drain the tin of lentils and combine with the vegetables in a large salad bowl
2. Prepare the dressing by whisking together the apple cider vinegar, olive oil, honey and salt together in a bowl.
3. Pour the dressing into the bowl of sliced vegetables and lentils and toss so all ingredients are coated in the dressing.
4. Gently toss the watercress through the salad.
5. Crumble over the feta cheese followed by the parsley.
6. Cut the avocado in half, twist and remove the stone. Cut into slices and arrange on top of the salad.
7. Cut the pomegranate in half and tap the back with a wooden spoon while holding it over the bowl to release the seeds, sprinkle on top to finish the salad.
Recipe courtesy of www.watercress.co.uk
Don't forget to check out the rest of our National Vegetarian Week recipes.