
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
- Boil the potatoes in a large pan for 4 minutes
- 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
- 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)
- Put the salmon in a microwave-proof dish, season, then pour the dressing over
- Cover with cling film, pierce, then microwave on high for 4-5 minutes until cooked through
- Drain the veg, then mix with the hot dressing and cooking juices from the fish
- 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
- Bring a pan of salted water to the boil and put a steamer (or colander) over the water
- Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions
- Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft
- Add the crème fraiche to the leeks and very gently warm through, stirring constantly
- Add the herbs and steamed vegetables with a splash of pasta water
- Drain the pasta and stir into the sauce
- 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
- Preheat oven to 200°C
- In a large bowl, whisk together mayonnaise and lemon juice
- Drain tuna then add to mayonnaise mixture
- Use a fork to break up tuna into flakes
- Add celery, pickles, red onion, and toss to combine
- Season with salt and pepper
- 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
- Top with another slice of bread, buttered side facing up
- Repeat with remaining ingredients and place on a large baking sheet
- Bake for around 5 to 8 minutes, or until cheese is melted
CHICKEN CAPRESE SALAD
Ingredients
- 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
- To make the vinaigrette, place garlic, basil, and vinegar in a blender
- With the motor running, slowing drizzle in 100ml of olive oil until fully incorporated
- Season with salt and pepper and set aside.
- Brush 1 tbsp. of oil over each chicken breast and season with salt and pepper
- Place a grill pan over medium-high heat and brush with some more olive oil
- Sear each breast 2 minutes on each side
- Lower heat to medium, cover, and continue to cook until chicken has cooked through, 8 to 10 minutes
- Transfer chicken to a cutting board and rest for 5 minutes, then slice the chicken into long, thin strips
- Add the romaine lettuce into a bowl and top with mozzarella balls, halved cherry tomatoes, and chicken strips
- 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
- Add the instant coffee, sugar and hot water to a medium mixing bowl
- 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
- Heat the milk, if desired, and divide between two heatproof glasses
- Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon before serving