3 Sensational Spring Recipes

Spring has well and truly sprung! With the weather starting to get warmer and warmer, the appeal of fresher and lighter meals increases. Get into the spring spirit with these sensational spring recipes! 


Spring Tabbouleh

Spring tabbouleh salad on a white plate

This simple & budget friendly meal is perfect as a side or as a light meal on its own! 


Ingredients you’ll need:

  • 6 tbsp olive oil
  • 1 tbsp garam masala
  • 800g chickpeas
  • 250g mixed grains
  • 250g frozen peas
  • 2 lemons, zested and juiced
  • Large pack parsley, leaves roughly chopped
  • Large pack mint, leaves roughly chopped
  • 250g radishes, roughly chopped
  • 1 cucumber , chopped
  • Pomegranate seeds, to serve

Step 1.

Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.


Step 2. 

Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.


Honey & Mustard Chicken with Spring Veg

Honey & mustard chicken thighs with spring veg


This easy spring dinner is mess & fuss free! 


Ingredients you’ll need:



Step 1.

Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.


Step 2.

Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.


Step 3. 

Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.


Roasted Potato, Kale & Feta Salad with Avocado

Roasted new potato, kale & feta salad with avocado served on a plate

This filling salad is nutrient-rich and super delicious! 


Ingredients you’ll need:


Step 1.

Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.


Step 2.

While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.

Step 3.

Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.


Step 4. 

Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.


Try these delicious recipes and more with the help of Hillview Farms. Hillview Farms is dedicated to providing high-quality, fresh produce that is chemical free and locally sourced. Our door-to-door delivery ensures our produce goes direct from farm to table. 

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Recipes from Good Food

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