Rhiwbina Living 61

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.
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