Workable's Top 5 - Spring Recipes

Celebrate spring with our favourite recipes of the season. Make the most of fresh, seasonal ingredients such as asparagus and spreen greens! 

SPRING SALMON WITH MINTY VEG

• 750g small new potato, thickly sliced 
• 750g frozen peas and beans (we used Waitrose pea and bean mix, £2.29/1kg) 
• 3 tbsp olive oil 
• Zest and juice of 1 lemon 
• Small pack mint, leaves only 
• 4 salmon fillets
  
   

1. Boil the potatoes in a large pan for 4 minutes
2. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 minutes until the potatoes and beans are tender
3. Blend the olive oil, mint, lemon zest and juice to make a dressing (or finely chop the mint and whisk into the oil and lemon)
4. Put the salmon in a microwave-proof dish, season, then pour the dressing over
5. Cover with cling film, pierce, then microwave on high for 4-5 minutes until cooked through
6. Drain the veg, then mix with the hot dressing and cooking juices from the fish
7. Serve the fish on top of the vegetables

HEALTHY PASTA PRIMAVERA

• 75g broad beans (use frozen if you can't get fresh) 
• 2 x 100g pack asparagus tips 
• 170g peas (use frozen if you can't get fresh) 
• 350g spaghetti or tagliatelle 
• 175g pack baby leeks, trimmed and sliced 
• 1 tbsp olive oil, plus extra to serve 
• 1 tbsp butter 
• 200ml creme fraiche 
• Handful fresh chopped herbs (we used mint, parsley and chives) 
• Parmesan 

1. Bring a pan of salted water to the boil and put a steamer (or colander) over the water
2. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions
3. Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft
4. Add the crème fraiche to the leeks and very gently warm through, stirring constantly 
5. Add the herbs and steamed vegetables with a splash of pasta water
6. Drain the pasta and stir into the sauce
7. Season to taste, then serve scattered with the cheese a little extra olive oil
   
    
   
   
   

TUNA MELT

• 50g mayonnaise 
• Juice of 1/2 lemon 
• 2 cans tuna 
• 1 stick of celery, finely chopped 
• 2 pickled cucumbers, finely chopped 
• ½ finely chopped red onion 
• Salt and freshly ground black pepper 
• 8 slices bread 
• 2 tbsp. butter 
• 1 tomato, sliced 
• 8 slices cheddar 
  
   

1. Preheat oven to 200°C
2. In a large bowl, whisk together mayonnaise and lemon juice
3. Drain tuna then add to mayonnaise mixture 
4. Use a fork to break up tuna into flakes
5. Add celery, pickles, red onion, and toss to combine
6. Season with salt and pepper
7. Butter one side of each bread slice, top an unbuttered side with approximately 1/2 the tuna salad, 2 to 3 slices of tomato, and 2 slices of cheese
8. Top with another slice of bread, buttered side facing up
9. Repeat with remaining ingredients and place on a large baking sheet
10. Bake for around 5 to 8 minutes, or until cheese is melted 
    
     
    
    
    

CHICKEN CAPRESE SALAD

• 2 cloves garlic 
• A large handful of basil leaves, plus more for garnish 
• 2 tbsp. white wine vinegar 
• 100ml Extra-virgin olive oil 
• Salt and freshly ground black pepper 
• 500g chicken breasts 
• 350g shredded romaine lettuce
• 225g fresh small mozzarella balls, drained 
• 350g cherry tomatoes, halved 
• Freshly grated Parmesan, for garnish 
  
   
   

1. To make the vinaigrette, place garlic, basil, and vinegar in a blender
2. With the motor running, slowing drizzle in 100ml of olive oil until fully incorporated
3. Season with salt and pepper and set aside. 
4. Brush 1 tbsp. of oil over each chicken breast and season with salt and pepper
5. Place a grill pan over medium-high heat and brush with some more olive oil
6. Sear each breast 2 minutes on each side
7. Lower heat to medium, cover, and continue to cook until chicken has cooked through, 8 to 10 minutes
8. Transfer chicken to a cutting board and rest for 5 minutes, then slice the chicken into long, thin strips
9. Add the romaine lettuce into a bowl and top with mozzarella balls, halved cherry tomatoes, and chicken strips
10. Drizzle with vinaigrette and garnish with fresh basil and Parmesan
    
     
     

DALGONA COFFEE

• 2 tbsp instant coffee or espresso powder 
• 2 tbsp sugar 
• 2 tbsp very hot water 
• 400ml milk 
   

1. Add the instant coffee, sugar and hot water to a medium mixing bowl
2. Using an electric hand-held mixer, whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed
3. Heat the milk, if desired, and divide between two heatproof glasses
4. Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon before serving