Balsamic salmon with roasted asparagus

2 portions

Ingredients

180g new potatoes, halved if large

2 tbsp olive oil

12 asparagus spears, trimmed and halved

2 handfuls cherry tomatoes

1 tbsp balsamic vinegar

2 salmon fillets

Large handful basil leaves

Method

1. Heat oven to 220C/fan 200C.
2. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown.
3. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
4. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked.
5. Scatter over the basil leaves and serve everything scooped straight from the dish.
6. Enjoy!

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Serves 4

Ingredients

460g skinless chicken thigh fillets, cut into small chunks or Halloumi cheese

1 lemon, zested and juiced

3 tbsp olive oil

1 clove garlic, crushed

2 red onions, cut into wedges

1 yellow pepper, into chunks

15g fresh coriander, leaves picked, washed and roughly chopped

4 wholemeal tortilla wraps

4 little gem lettuce leaves, washed and torn

115g soured cream and chive dip

Method

1. Pre-soak skewers if you are using wooden ones (for 10-15 mins).
2. Put the chicken or halloumi (or both), lemon zest, all but 1 tbsp of the lemon juice, half the olive oil and the garlic in a bowl. Mix well.
3. Heat a non-stick griddle pan until very hot. Thread the chicken, onion wedges and pepper on to the pre-soaked wooden or metal skewers. Cook for 10 minutes (for chicken), turning once, until lightly charred and cooked through with no pink remaining. Cook for approx. half the time for the halloumi. If no skewers are available cook the chicken/halloumi and vegetables in the pan.
4. Meanwhile, make the lemon dressing: put the remaining lemon juice, oil and half the coriander in a small bowl and whisk together. Set aside.
5. Heat the tortilla wraps all together in the microwave for 1 minute (or place under a hot grill for 30 seconds each side). 
6. Remove the chicken and vegetables from the skewers and pile on to the tortilla wraps, along with the lettuce, soured cream and chive dip and the remaining coriander. Serve with the lemon dressing.

Enjoy!

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Serves 4 

Ingredients

450g mixed spring vegetables such as green beans, asparagus, broad beans and peas

260g tagliatelle

1 lemon

1 tbsp Dijon mustard

1 tbsp olive oil

3 tbsp snipped chives

grated parmesan to serve

Method

1. Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
2. Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard and olive oil. Warm through until smooth.
3. Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well.
4. Divide between 4 shallow bowls and top with, Parmesan and the remaining chives.
5.  

Enjoy!

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