It is so important to make the most of vegetables when they are in season. Asparagus is so delicious and shouldn’t be missed out. This recipe is packed with flavour, an easy way to get one of your 5 a day, so good on its own or as a side dish.
250g asparagus, chop off the woody end part and cut into chunks. (Rinse and pat dry before cooking)
2 garlic cloves, finely chopped
2 inch piece fresh ginger, peeled and cut into small batons
1 tbsp soy sauce
1 tbsp olive oil
1 dsp cashews, crushed
1 tsp sesame oil
1/4 tsp chilli flakes
Start by frying the asparagus with the garlic and ginger in the olive oil for 4-5 minutes.
In the meantime, in a small bowl mix the soy, chilli and sesame oil.
Then pour the soy mixture over the asparagus and cook for 2 minutes, stirring continuously.
Upon serving sprinkle over the crushed cashews and serve.
Believe it or not, you can get adzuki beans these days in high street supermarkets so there’s no excuse to try this spicy bowl of goodness. The beans are packed full of protein but not as starchy as chickpeas or black beans so the dish is light and refreshing but will keep you feeling full and satisfied all day. A nice simple recipe to kickstart your weekend.
1 can (400g) adzuki beans, drained and rinsed
1 fresh chilli, finely chopped
2 tbsp olive oil
2 lime juice
1/4 tsp ground ginger
1/4 tsp dried mint
1 handful of fresh basil, roughly chopped
Using the serving dish of choice, mix all the ingredients thoroughly together, season with salt and serve.
Stew is synonymous with rich and heavy dishes that keep you full when you’re in need of a bit of a “pick me up” but this dish completely breaks down that stereotype. Undeniably there is a background warmth to the dish with the smoked paprika but the star is the combination of tomato, basil and the olives. Adding the olives and the basil right at the end of the dish keep them fresh tasting and allows the flavour to come through as soon as it hits your tastebuds. The herby olive goodness will bring a big smile to your face (it certainly did for me!) and is a combination you don’t want to miss.
1 can chickpeas, drained and rinsed
1 can peeled plum tomatoes
4 garlic cloves, roughly chopped
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp ground cumin
400ml vegetable stock
17- 20 pitted green olives
4 basil leaves, roughly chopped
Start by frying the chickpeas and garlic in the olive oil and cumin for 3-4 minutes on medium heat.
Add the tomatoes and the remaining seasonings and cook for a further 3 minutes.
Pour in the vegetable stock and cook for 20-25 minutes or until the liquid has reduced and the sauce has thickened.
Add the basil and the olives and cook for 5 minutes and then serve.