April 12, 2016
Tasty seasonal dishes to put a spring in your step
If you’re currently enjoying the start of spring, you’re probably loving the warmer weather and the opportunities it brings in terms of getting outside more.
But sunshine and higher temperatures aren’t the only things that spring has to offer, as the season also brings with it a number of great ingredients that are sure to help you step up your healthy game.
Whether you’re a whizz in the kitchen, want some easy snacks or simply need ideas for making your diet healthier, we’ve got some great ideas for making the most of seasonal ingredients.
Here are some tasty dishes that will help you enjoy the food the new season has to offer:
One pan salmon
Salmon is a really healthy protein as it is a good source of amino acids, omega-3 fatty acids and vitamins B12 and D. It is also incredibly tasty and can be used to create a light and healthy meal with minimal effort.
One pan salmon is a great option for a spring dinner, especially if you also include in-season vegetables such as asparagus, new potatoes and cherry tomatoes.
Simply pop your potatoes and asparagus in a baking tray and drizzle with a tablespoon of olive oil. Add some basil leaves, salt and pepper and bake for 15 minutes. Toss the potatoes and asparagus before adding the tomatoes and placing your salmon fillets on top before returning to the oven until the salmon is cooked.
Vegetable and lemon pasta
Pasta is a really versatile dish but many people often think it is too heavy. So long as you don’t eat too much pasta – it contains a lot of carbohydrates – then it won’t impact your healthy diet too much.
It is also incredibly easy to make and can be prepared in advance, meaning it’s a great option if you want to make lunches to take to work with you. Vegetable pasta is particularly light and a lovely choice for spring.
You just need a selection of green spring vegetables – such as peas, broad beans and green beans – as well as a lemon and some Dijon mustard.
Cook your pasta as directed on the pack, adding your vegetables for the last five minutes. Make a light sauce with olive oil, mustard, chives, the juice of the lemon and zest from half of it and a touch of black pepper. Heat this gently until the sauce is smooth.
Drain your pasta and add the sauce, tossing the mix to ensure everything is coated. You can enjoy this meal hot or cold and can even add a protein for a more substantial dish.
Spring vegetable and grilled chicken salad
When the weather is hot, nothing beats a tasty salad. Suitable for both lunch and dinner, salads are easy, light meals that ensure you get a good helping of your daily requirement of vegetables.
To enjoy spring vegetables in your salad, including broad beans and asparagus, you’ll need to cook them first. Steam or boil them until soft and then drain them before plunging them into ice water to stop the cooking process.
Mix the vegetables with baby spinach, parsley, tarragon and thyme; as well as some cooked quinoa to add a bit of bulk to the meal. Make a dressing using balsamic vinegar and olive oil, which you can then drizzle over your salad before topping with grilled chicken, which can be served hot or cold.