Spring Lunch

A few pictures and a yummy recipe we made to celebrate Spring.

Dandi Spring Salad

Ingredients - Serves 4

350 g Farfalle

1 bunch Asparagus, ends snapped, cut into thirds

50 g Baby Spinach

¾ Cup Frozen or Fresh Peas

2 cups Broad Beans, unpeeled

80 g Feta (we used Australian), crumbled

½ bunch Mint, shredded

½ Lemon, juiced

¼ cup Extra Virgin Olive Oil

Salt and Pepper

Method:

Cook pasta in salted boiling water until al dente. Cook Broad beans and end and middle asparagus pieces in salted boiling water for 3 minutes. In the last minute add in the Asparagus tips and peas. Drain and refresh veggies in cold water. Drain and refresh pasta in cold water. Peel outer skin from broad beans. Place cooked veggies, pasta and spinach leaves in a bowl and toss with lemon juice, olive oil, salt and pepper to combine. Sprinkle with feta and mint and enjoy the flavours of Spring.

Bon Apetit!