Hooray for Spring! Not only do you get beautiful sunny days, lots of rainbows and more daylight hours, but it also marks growth spurts in the garden and a return to the happy days of being able to walk outside and decide what’s for dinner just by walking around the garden!
I love being able to cook complete meals without having to step foot into a shop…there is a real sense of accomplishment and appreciation, when eating things I grew myself. It is quite magical really. It never ceases to amaze me that putting a few seeds in the ground, a bit of love over the following months and then wha-la, I suddenly have delicious food to eat.
So looking around the house today thinking about what to cook and not finding much on hand, Avian and I headed out to the garden to see what we could find. The greens are prolific at the moment, so we harvested Red Russian Kale, Rainbow Chard, Giant 1000-Headed Kale (see photo) and asparagus.
I still have some pumpkins left from last autumns harvest so we roasted some of that as well and added some haloumi that we had in the fridge (how exciting that Elgaar Farm now does Tassie Haloumi!!) I added some lentils sprouts (sadly we don’t grow lentils in Tassie, but they needed to be used and I did sprout them myself so they are almost Tasmanian). Then we mixed it all together and drizzled with a dressing made with juice from our lemons, coriander and garlic from the garden and honey from our bees! Ahhh, spring bliss!
Spring is Here Salad
- 8-10 spears asparagus
- 2 bunches of garden greens (kale, chard, spinach, etc), roughly chopped
- Chunk of pumpkin, cubed
- 1-2 tbls Olive oil
- Sea salt
- 150g haloumi, sliced and pan fried over medium high heat (serve immediately)
- Bunch coriander, chopped
- 1tbls honey
- Juice of 1 lemon
- 2 cloves garlic, finely chopped
- ½ tsp sea salt
- Drizzle pumpkin with olive oil and sea salt and roast for about 30mins @180o
- Sauté asparagus and greens for 3-5 minutes in a tsp of olive oil
- Mix ingredients for dressing in jar and shake well to combine
- Mix pumpkin, asparagus, greens and coriander together in a large bowl and top with dressing.
- Cook haloumi over medium heat until soft and brown on both sides. Add to salad and serve immediately as haloumi is at its best when still warm and gooey!