Spring Entertaining

Herbed Stir Fry (Serves 6-8)

Ingredients:

750ml mixed coriander, basil and mint

1 bunch of spring onions, sliced

2cm piece of ginger, peeled and grated

1 garlic clove

60ml olive oil

30ml rice vinegar

30ml water salt and pepper

45ml sesame seeds

30ml olive oil

500g mixed stir fry vegetables – carrots, courgettes, green beans, butternut, sweet potato

1 brinjal, cubed

500ml cooked brown rice

100g cherry tomatoes, sliced into quarters

Method:

Combine 500ml of the herbs, half the onions, the ginger and garlic in a food processor and pulse to chop the ingredients.

Add the oil, rice vinegar and water and blend to form a smooth paste. Season with salt and pepper. Stir in the sesame seeds.

Heat the 30ml oil in a wok or frying pan until hot and stir fry the mixed vegetables, brinjal and remaining spring onions for a few minutes.

Stir in the cooked rice, cherry tomatoes, remaining fresh herbs and half the herb sauce. Stir fry for a few minutes until heated through.

Transfer the remaining herb sauce to a bowl and serve with the stir fry.

Strawberry, Asparagus and Prawn Salad (Serves 6)

Ingredients:

400g cooked prawn tails

60ml orange juice

30ml olive oil

5ml chopped garlic

1 red chilli, deseeded and finely chopped

1 packet of spring onions, sliced diagonally

400g strawberries, washed and halved

100g fresh asparagus tips, blanched

100g salad cheese balls

60ml olive oil 30ml sherry vinegar 30ml honey salt and pepper

Dressing:

Method: Marinade the prawns in the orange juice, olive oil, garlic and chilli for an hour in the fridge.

In a serving bowl, combine the spring onions, strawberries and asparagus. Pour over the dressing.

Drain the prawns from the marinade and place on top of the salad with the cheese balls.

For the dressing, combine all the ingredients in a jug and whisk well. Salad cheese balls can also be replaced with feta or goat’s milk cheese.