#spring recipe

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.

On this warm and beautiful Easter Monday, here’s a bright and colourful Egg, Cucumber, Tomato and Feta Salad. It is delicious and light, so you can still indulge in your chocolates for dessert! Have a good one!

Ingredients (serves 1):

• ½ teaspoon coarse sea salt
• 1 large egg
• 2 cups freshly picked Mesclun or lettuce, rinsed
• ¼ large cucumber, rinsed
• ½ small orange or yellow bell pepper
• 2 large, ripe cherry tomatoes (or 4 small), rinsed
• 1 small Green Onion
• 1 ½ tablespoon Lemon Dressing
• 15 grams/½ ounce Feta cheese

Bring a small saucepan filled to three-quarters of waterto the boil. Add coarse sea salt, stirring until dissolved. Gently plunge in the egg, and cook, for 7 minutes.

Meanwhile, roughly chop Mesclun and arrange into serving plate.

Cutcucumberinto slices, and halve those slices. Cut bell pepper into thin strips. Cut cherry tomatoes into quarters (or halves if they are small). Scatter cucumber slices, bell pepper stripsandcherry tomato quarters over the Mesclun.

Finely slice Green Onion, and sprinkle all over the salad, saving a little of the chopped green part.

Drizzle generously with a tablespoon of the Lemon Dressing.

Once the eggis boiled, plunge it in a bowl of cold waterwithice cubes, to stop cooking and cool slightly. Peel the eggand cut it in half.

Placeboiled egg halves onto the salad. Crumble Fetaall over, and drizzle with remaining Lemon Dressing. Finally, sprinkle with reserved chopped Green Onion.

EnjoyEgg, Cucumber, Tomato and Feta Salad immediatlely.

This simple and tasty Rosemary Roasted Chicken and Courgettes makes a lighter, vibrant and flavourful Sunday Lunch on a sunny Spring day! Happy Sunday!

Ingredients (serves 2)

• 1 fluffy sprig fresh rosemary
• ½ onion
• 1 large courgette, rinsed
• ¼ teaspoon fleur de sel or sea salt flakes
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 2 chicken thighs
• ¼ teaspoon fleur de sel or sea salt flakes
  
• ¼ teaspoon freshly cracked black pepper
  
• 1 tablespoon olive oil
• ½ cup water

Preheat oven 200°C/395°F.

Removerosemary leaves from the stalk and finely chop them; set aside.

Peel and slice onion. Cut courgetteinto slices. 

In a roasting tin, combinecourgetteandonion slices. Add half of the chopped rosemary, along with the fleur de sel andblack pepper. Drizzle with olive oil, and toss, with clean hands, to coat in oil,herbandseasoning. 

Season chicken thighs on both sides with fleur de sel,black pepper and remaining rosemary. Rub gently into the flesh. Sit chicken thighs onto the courgetteandonion slices, and drizzle with olive oil. Pour waterat the bottom of the tin.

Place tin in the middle of the hot oven, and roast, at 200°C/395°F, 35 to 40 minutes.

ServeRosemary Roasted Chicken and Courgettes hot, with a side of fluffy brown rice. It pairs well either with a chilled light white Bordeaux, or a fruity red like a good Saint-Chinian.