3 Ways With: Spring Greens

2012 October 19 |  Words by Samantha Jones | 

Fresh, healthy and delicious, Spring Greens are perfect for that time of year when the warmer weather starts to set in. The versatile vegetable can be used in a number of different ways and is ideal for everything from warm and cold dishes to sides, snacks and appetisers.

Green Bean and Prosciutto Bundles

Green Bean and Prosciutto BundlesPerfect as a warm side dish or served cold as an hor d’oeuvre, Green Bean and Prosciutto Bundles are a great way to get your vegetable fix. To make requires five minutes of prep time and 15 minutes of cooking time. Serves two.


  • Olive oil spray 100g
  • 24 green round beans, trimmed
  • 2 thin slices prosciutto, halved crossways
  • Olive oil


  1. Preheat oven to 180°C. Spray a baking tray with oil to grease.
  2. Cook the beans in a small saucepan of salted boiling water for 2-3 minutes or until almost tender.
  3. Refresh under cold running water.
  4. Drain.
  5. Place the prosciutto on a clean work surface.
  6. Divide the beans between the slices.
  7. Roll up to enclose.
  8. Place the beans on the prepared tray and drizzle over a little oil.
  9. Season with pepper.
  10. Bake for 8-10 minutes or until heated through.

Spring Vegetable Soup

Spring Vegetable SoupA refreshing summer dish that has great detox benefits, this Spring Vegetable Soup requires 15 minutes or prep time, 25 minutes to cook and serves four.


  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, halved lengthways, rinsed, dried, thinly sliced
  • 2 garlic cloves, crushed
  • 1.25L vegetable stock
  • 500ml water
  • 1/2 cup roughly chopped fresh continental parsley leaves and stems
  • 85g small shell pasta
  • 200g green beans, trimmed, thickly sliced
  • 1 bunch fresh asparagus, ends trimmed, cut into 1cm pieces
  • 2 tablespoons chopped fresh continental parsley leaves
  • Pinch of lemon zest for garnish
  • Salt and ground black pepper


  1. Heat two table spoons of the oil in a large saucepan over medium heat.
  2. Add the leeks and garlic, and cook, stirring, for six minutes or until the leeks are golden.
  3. Add the stock, water and parsley and stir to combine. Bring to boil over medium-high heat, then cover and boil for five minutes.
  4. Stir in the pasta and cook, uncovered, stirring occasionally, for 10 minutes.
  5. Add the beans and asparagus to the pan and cook, uncovered, for three minutes or until they are tender stirring occasionally. Then stir in the extra parsley.
  6. Taste and season with salt and pepper as desired.
  7. Place into serving bowls and serve drizzled with remaining oil and lemon zest.

Steamed Fish with Chilli Dressing

Fresh, healthy and fast, this Steamed Fish with Chilli Dressing will soon become a family favourite. It requires 10 minutes of prep time and 15 minutes of cooking time. It serves four.


  • 4 Fillets Firm Fish
  • 1 head of pak choi, halved (or quartered if large)
  • 100g green beans,
  • 100g sugar snap peas,
  • 3 tablespoons soy sauce
  • 1 tablespoons balsamic vinegar
  • 2 teaspoon caster sugar
  • 1 teaspoon sesame oil
  • 1 red chilli, finely chopped
  • 3 spring onions, finely sliced
  • 1 tablespoon lime juice
  • 1 tablespoon light flavoured oil, such as sunflower
  • Slices of ginger for garnishing


  1. Place the veg on a small plate with the fish on top. Put this into a steamer – you may have to do this in single batches.
  2. Leave to steam for 5–10 minutes. Once cooked, transfer the fish and veg to serving plates.
  3. Mix together all the remaining ingredients to make the dressing and pour this over the cooked fish and vegetables. Serve immediately.

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