#chervil

askwhatsforlunch:

As days are getting much warmer, I like taking a break to lunch in the sun, in the garden when I can, and oftentimes, that lunch is a refreshing salad. This very slightly tipsy Rum Tuna and Mango Rice Salad is a special one! Happy Tuesday!

Ingredients (serves 2):

• 3 tablespoons Ginger, Lime and Chili Sauce
• 2 tablespoons Ginger and Lime Rum
• ½ small onion
• ½ large, ripe mango
• 1 ripe avocado
• 60 grams/2 ounces canned tuna, kept in water
• 2 cups cooked white rice, cooled
• 2 sprigs Garden Chervil

In a large bowl, combine Ginger, Lime and Chili Sauce andGinger and Lime Rum, stirring until well-blended.

Finely chop onionand add to the bowl.

Scoop out mango flesh, and cut into dices. Add mango dices to the bowl.

Peel, pit and dice avocado, adding to the bowl as well. Then, add tuna, and stir gently to combine.

Finally, add the rice, and gently toss to mix in the rum,sauce,fruitandtuna.

Chill in the refrigerator, at least a couple of hours.

Roughly chop Garden Chervil.

ServeRum Tuna and Mango Rice Salad, sprinkled with choppedGarden Chervil.

askwhatsforlunch:

Yesterday was chill, but today is a proper Spring day, warm with an expense of blue sky and heaps of sunshine. It’s a day to enjoy lunch in the garden, amidst the fragrant blossoms and the pop of colours blooming flowers paint on the grass, enjoying the light and observing the birds or reading a good book. This simple, hearty and bright Springtime Chicken Pasta Salad makes this even easier, turning Sunday’s leftovers into a generous and flavourful quick meal! Happy Tuesday!

Ingredients (serves 1):

• ½ cup frozen broad beans
• 1 ¾ cup cold, cooked whole-wheat pasta (such as penne, farfalle or fusilli)
• leftoverRosemary Roasted Chicken and Cougettes
• 2 tablespoons Lemon Dressing
• freshly picked chervil

Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool. Set aside.

Spooncold penne into a medium bowl. Add leftoverRosemary Cougette slices (about half a large courgette).

Peelbroad beans.

RemoveRosemary Roasted Chicken meatfrom the bones, and cut into small chunks. Addcold Chicken chunks to the bowl. Add reserved broad beans, and drizzle generously withLemon Dressing. Toss gently to combine and coat in Dressing. Garnish with freshly picked chervil, if desired.

ChillSpringtime Chicken Pasta Salad, at least half an hour in the refrigerator, before enjoying, with a glass of chilled white wine, like ChardonnayorSauvignon Blanc.

Yesterday was chill, but today is a proper Spring day, warm with an expense of blue sky and heaps of sunshine. It’s a day to enjoy lunch in the garden, amidst the fragrant blossoms and the pop of colours blooming flowers paint on the grass, enjoying the light and observing the birds or reading a good book. This simple, hearty and bright Springtime Chicken Pasta Salad makes this even easier, turning Sunday’s leftovers into a generous and flavourful quick meal! Happy Tuesday!

Ingredients (serves 1):

• ½ cup frozen broad beans
• 1 ¾ cup cold, cooked whole-wheat pasta (such as penne, farfalle or fusilli)
• leftoverRosemary Roasted Chicken and Cougettes
• 2 tablespoons Lemon Dressing
• freshly picked chervil

Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool. Set aside.

Spooncold penne into a medium bowl. Add leftoverRosemary Cougette slices (about half a large courgette).

Peelbroad beans.

RemoveRosemary Roasted Chicken meatfrom the bones, and cut into small chunks. Addcold Chicken chunks to the bowl. Add reserved broad beans, and drizzle generously withLemon Dressing. Toss gently to combine and coat in Dressing. Garnish with freshly picked chervil, if desired.

ChillSpringtime Chicken Pasta Salad, at least half an hour in the refrigerator, before enjoying, with a glass of chilled white wine, like ChardonnayorSauvignon Blanc.