Tuesday, September 29, 2009

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

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!


Sally said...

Wow that looks like a yummy spring salad.
Great table cloth too :)

Sue Moore said...

Dear Dandi,
Thank you for the newsletter, I shall have to make the Spring recipe for my family, it sounds very yummy indeed.
Please enter me in the competition to win the Bamboo bowl.Fingers and toes are crossed!
Thank you

Sam said...

Wow, I love the Bamboo range, this spring dish looks great in it! Hope I win

Erin said...

perfect spring dish! but I'm pretty sure my tummy would love it any season! :)