Rhiwbina Living 61

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Spring Delights The start of spring is always a great time to renew health commitments. Here are some delicious ways to get yourself back on track Asparagus and new potato salad 800g new potatoes, halved or quartered if large 3 tbsp olive oil salt and black pepper 2 bunches of asparagus, trimmed 2 lemons, zest and juice 4 tbsp chopped fresh parsley 2 tbsp chopped fresh mint 2 tsp Dijon mustard 2 tbsp capers, rinsed and drained ☐ ☐ Preheat the oven to 200°C/180°C fan/gas mark 6. Toss the potatoes with 2 tbsp of oil and season with salt and pepper. Spread them in a single layer on a large baking tray and roast for 25 minutes, turning halfway, until golden and crisp. ☐ Meanwhile, in a small bowl, whisk together the lemon zest and juice, parsley, mint, mustard, capers and the remaining 1 tbsp of oil. Season with salt and pepper to taste and set aside. ☐ After the potatoes have been roasting for 25 minutes, add the asparagus to the same tray and toss with the potatoes. Roast for another 10 to 15 minutes, until the asparagus is tender and charred at the edges. ☐ Transfer the potatoes and asparagus to a large platter and drizzle over the dressing. Serve hot or at room temperature, with some crusty bread if you like. 42
Spring fruit salad with yogurt and granola 60ml of honey 30ml of lemon juice 1.25ml of vanilla extract 300g of chopped rhubarb 300g of sliced strawberries 2 apples, cored and diced 500g of plain yogurt 40g of granola food ☐ In a small saucepan over a medium heat, whisk together the honey, lemon juice, and vanilla extract. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until slightly thickened. ☐ In a large bowl, toss the rhubarb, strawberries, and apples with half of the honey mixture. Transfer to a baking dish and bake in a preheated oven at 180°C for 25 minutes, or until the fruits are tender and bubbly. ☐ To serve, divide the yogurt among four bowls and top with the warm fruit salad. Sprinkle with granola and drizzle with the remaining honey mixture. Spring salad with fresh pesto For the salad: 200g new potatoes, scrubbed and halved 200g peas, fresh or frozen 2 tbsp olive oil 300g asparagus tips 200g baby courgettes, halved lengthways and sliced 1 baby gem lettuce, leaves torn 4 spring onions, thinly sliced salt and pepper, to taste For the wild garlic pesto: 50g wild garlic leaves, washed and roughly chopped 50g almonds, toasted 50g Parmesan cheese, grated 150ml olive oil juice of 1 lemon salt and pepper, to taste ☐ To make the pesto, blitz the wild garlic, almonds, Parmesan, olive oil, lemon juice, salt and pepper in a food processor until smooth. Set aside. ☐ To make the salad, cook the potatoes in a pan of boiling water for 15 minutes or until tender. Drain and toss with 2 tbsp of the pesto while still warm. ☐ Cook the peas in a separate pan of boiling water for 3 minutes, then drain and refresh under cold water. ☐ Heat the olive oil in a large frying pan over high heat. Add the asparagus and courgettes and cook, stirring occasionally, for 10 minutes or until charred and tender. Season with salt and pepper. ☐ In a large salad bowl, toss the lettuce and spring onions with the remaining pesto. Add the potatoes, peas, asparagus, and courgettes and toss gently to combine. ☐ Serve the salad warm or at room temperature, with extra Parmesan cheese if desired. 43
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Page 21 and 22: MICHELLE MARSHALL SALON HAIR - BEAU
Page 23 and 24: assistant to buy them and when she
Page 25 and 26: wellbeing TAKE A BATH The warm wate
Page 27 and 28: 5 5. SANTORINI One of the best time
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Page 31 and 32: Food waste You'll already be famili
Page 33 and 34: court. They were a fairly wealthy f
Page 35 and 36: This would later become Beulah Road
Page 37 and 38: Hear the sounds of Spring World Hea
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Page 41: THE LOST BOOKSHOP ‘The thing abou
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Page 47: conversation. “Where did she get

Rhiwbina Living 61

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